Sunday, 28 April 2013

Brown Sugar Angel Food Cake Recipe

Brown Sugar Angel Food Cake Recipe
Brownish glucose creates this wet, soft angel food dessert delightful and different. Sections of sliced toffee give its comfortable icing some click. The cake’s charming with a hot cup of coffee


Ingredients

    1-1/2 glasses egg white wines (about 10)
    1-3/4 glasses loaded brownish glucose, divided
    1 cup dessert flour
    1-1/2 tsp lotion of tartar
    1-1/2 tsp vanilla flavor extract
    1/2 tsp. salt
    TOFFEE/TOPPING:
    1 tsp. plus 1 cup butter, split
    1-1/2 glasses sliced pecans
    1-1/2 glasses loaded brownish sugar
    1 cup (6 ounces) semisweet chocolate chips
    1 carton (12 ounces) freezing pulled leading, thawed

Directions

    Place egg white wines in a large bowl; let stand at 70 degrees for 30 minutes. Sort 1 cup brownish glucose and flour together twice; set aside.
    Add the lotion of tartar, vanilla flavor and salt to egg whites; beat on method speed until soft mountains type. Progressively add staying brownish glucose, about 2 tbsps at some point, defeating on high until firm shiny mountains type and glucose is demolished. Progressively fold in flour combination, about 1/2 cup at some point.
    Carefully scoop into an ungreased 10-in. pipe pan. Cut through combination with a blade to eliminate air pouches. Prepare on the lowest oven holder at 350° for 25-30 moments or until lightly browned and entire top appears dry. Instantly change pan; cool completely, about Once.
    Run a blade around side and center pipe of pan. Remove dessert to a providing plate.
    For toffee, line a 13-in. x 9-in. cooking pan with foil; oil the aluminum foil with 1 tsp. butter. Spread pecans into ready pan; set aside.
    In a small heavy pot over medium-low heat, bring brownish glucose and staying butter to a steam, mixing constantly. Cover and prepare for 2 moments. Cook and mix with a clean scoop until a sweets heat range gauge flows 300° (hard-crack stage). Instantly add into ready pan. Spread with chips; spread with a blade when dissolved. Chill for about Once or until set.
    Snow dessert with pulled leading. Perfectly cut half of the toffee; press onto dessert. Serve with staying toffee if desired. Store remaining toffee in an air-tight package. Yield: 16 meals.

Editor's Note: We recommend that you analyze your sweets heat range gauge before each use by bringing water to a boil; the heat range gauge should read 212°. Adjust your formula heat range up or down based on your analyze.

Nutritional Facts 1 piece (calculated without additional toffee) is equal to 349 calories, 15 g fat (9 g soaked fat), 15 mg cholesterol, 167 mg salt, 49 g carbs, 1 g fiber, 4 g protenes

No comments:

Post a Comment