Caramel angel food cake with sugared pecans

caramel angel food cake with sugared pecans



1.Have egg whites at room temperature.
2.Preheat oven to 180°C (160°C fan forced).
3.Sift flours, ground cinnamon and ¼ cup of the sugar together six times.
4.Beat egg whites in large bowl with electric mixer until foamy, beat in cream of tartar. Gradually add remaining sugar to egg mixture, beating until dissolved between additions. Add extract, beat until firm peaks form. Use a large metal spoon to gently fold in the flour mixture.
5.Spread mixture into ungreased 25cm (10-inch) tube pan, smooth surface. Bake about 30 minutes.
6.Place a piece of baking paper, cut larger than the pan, on bench, turn pan upside down onto bench over baking paper. Do not move or bump the pan while the cake is cooling. The cake will drop from the pan when cold.
7.Meanwhile, make caramel cream cheese frosting. Have cream cheese at room temperature. Combine brown sugar and butter in small saucepan, stir over heat until sugar is dissolved. Bring to the boil. Remove from heat, whisk in cream until smooth. Cool to room temperature. Beat cream cheese in large bowl with electric mixer until smooth, beat in butter mixture and sifted icing sugar, in two batches.
8.Split cake in half, place one layer on serving plate, cut-side up, spread with 1 cup of the frosting, top with remaining cake layer. Spread remaining frosting all over cake, top with pecans, sprinkle with cinnamon sugar.

The pan is measured at the top, not the base. It’s important to not grease the tube pan, the cake mixture needs to cling to the pan as it rises during the baking process. Tube pans are large smooth-sided ring pans with small “feet” to support the inverted pan while the cake cools. If the cake doesn’t drop from the pan when it becomes cold, gently ease it away from the side and/ or base using the blade of a flexible metal spatula. Use a large metal spoon to gently fold the flour mixture into the egg mixture (step 4).


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