Burnt Sugar Angel Food Cake

Indulge in the unique caramel-kissed flavor of Burnt Sugar Angel Food Cake, a light and airy dessert with a decadent twist. This recipe takes the classic angel food cake to new heights with the addition of a homemade burnt sugar syrup, infusing each bite with deep, toasty caramel notes. Made with just egg whites, cake flour, and a touch of vanilla, this cake achieves its signature cloud-like texture while remaining naturally low in fat. The syrup adds a sophisticated complexity that pairs beautifully with the cake’s delicate sweetness. Serve this show-stopping treat with a drizzle of extra burnt sugar syrup, fresh fruit, or a dusting of powdered sugar for a dessert that’s as beautiful as it is delicious. Perfect for celebrations or as the centerpiece of your next special occasion, this recipe is sure to be a crowd favorite!

Nutriscore Rating: 59/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 10

Ingredients

• 1 cup granulated sugar (for burnt sugar syrup)
• 1 cup water (for burnt sugar syrup)
• 12 large egg whites (room temperature)
• 1 cup granulated sugar (for batter)
• 1 cup cake flour
• 1.5 teaspoons cream of tartar
• 1 teaspoon vanilla extract
• 0.25 teaspoon salt

Directions

Step 1

Preheat your oven to 350°F (175°C). Do not grease the tube pan.

Step 2

To make the burnt sugar syrup, add 1 cup of granulated sugar to a medium saucepan and melt over medium heat, stirring occasionally until it turns into a deep amber caramel.

Step 3

Carefully pour 1 cup of water into the caramelized sugar (it will bubble up vigorously). Stir until smooth. Remove from heat and let cool completely.

Step 4

In a large, clean mixing bowl, beat the egg whites on medium speed until foamy. Add the cream of tartar and salt, then increase the speed to high.

Step 5

Gradually add 1 cup of granulated sugar to the egg whites, 1 tablespoon at a time, beating until stiff peaks form.

Step 6

Reduce the mixer speed to low and add the vanilla extract and 2 tablespoons of the cooled burnt sugar syrup. Gently mix to combine.

Step 7

Sift the cake flour over the meringue in three additions, folding gently with a spatula after each addition to avoid deflating the batter.

Step 8

Gently pour the batter into an ungreased 10-inch tube pan. Use a spatula or knife to smooth the top and remove any air bubbles.

Step 9

Bake for 35-40 minutes until the top is golden brown and a skewer inserted into the cake comes out clean.

Step 10

Immediately invert the pan onto a bottle or funnel and let the cake cool completely, about 1-2 hours.

Step 11

Once cooled, run a knife around the edges of the pan to release the cake. Remove from the pan and drizzle with additional burnt sugar syrup or a light dusting of powdered sugar before serving.

Nutrition Facts

Serving size	1171.2 grams (1171.2g)

Amount per serving	% Daily Value*
Calories	2231

Total Fat 2.40g	3%
Saturated Fat 0.30g	2%
Polyunsaturated Fat NaNg
Cholesterol 0mg	0%
Sodium 1257mg	55%
Total Carbohydrate 501.10g	182%
Dietary Fiber 3.40g	12%
Total Sugars 403.30g
Protein 55.30g	111%

Vitamin D 0IU	0%
Calcium 48mg	4%
Iron 3mg	18%
Potassium 1541mg	33%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1.0%

Protein: 9.8%

Carbs: 89.2%