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Butterscotch Angel Food Cake

Recipe by . Recipe adapted from FOODday section of The Oregonian newspaper from the early 1990's.
July 1, 2006
Category: Cakes

This angel food cake is made with a cooked butterscotch syrup that is poured over the whites to make a meringue.

Baking time: About an hour
Yield: 1 cake
Review: 5 Stars


- 1 1/2 cups brown sugar, packed
- 1/2 cup water
- 1 1/4 cups egg whites, room temperature
- 1/4 teaspoon salt
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla
- 1 cup sifted cake flour


1. Preheat oven to 325°F. Use a 10" angel food cake pan, ungreased and perfectly cleaned.

2. In small saucepan over medium heat, stir brown sugar and water until sugar is dissolved. Stop stirring and cook until temperature reaches 242 degrees F, a firm ball when tested.

3. While syrup is cooking, beat whites and salt until frothy. Sprinkle in cream of tartar and beat until the whites are stiff, but still look moist. Pour cooked syrup slowly over egg whites in a thin, steady stream, beating constantly. Use a medium or medium-low speed depending on your mixer to prevent spattering of syrup. Keep beating until cool.

4. When the butterscotch meringue is cool, add vanilla and sift flour on top gradually, cutting and folding in gently and carefully. Pour into prepared pan, cutting through with a knife to remove any large air pockets that may have formed.

5. Bake for about an hour, or until cake springs when touched. Invert immediately to cool. When cool, loosen sides and bottom of cake pan to remove



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