Toffee Angel Food Cake

Ingredients:

11 large egg whites
1 cup confectioners' sugar
1 cup cake flour
1 teaspoon cream of tartar
1 teaspoon vanilla extract
Pinch salt
1-1/4 cups superfine sugar
WHIPPED CREAM:
2 cups heavy whipping cream
1/2 cup hot caramel ice cream topping, room temperature
1 teaspoon vanilla extract
4 Heath candy bars (1-1/2 ounces each), chopped
Chocolate curls, optional

Method:

1Place egg whites in a large bowl; let stand at room temperature 30 minutes.
2Meanwhile, preheat oven to 325°. Sift confectioners' sugar and cake flour together twice.
3Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add superfine sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.
4Gently transfer to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 50-60 minutes or until top crust is golden brown and cracks feel dry. Immediately invert pan; cool completely in pan, about 1-1/2 hours.
5Run a knife around sides and center tube of pan. Remove cake to a serving plate. Using a long serrated knife, cut cake horizontally into three layers. In a large bowl, beat cream until it begins to thicken. Gradually add caramel topping and vanilla; beat until soft peaks form.
6Place one cake layer on a serving plate; spread with 1 cup whipped cream mixture. Sprinkle with a third of the chopped candies. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining whipped cream mixture; sprinkle with remaining candy. If desired, sprinkle chocolate curls over top and around bottom of cake.

Helpful Hints:

Total Time
Prep: 45 min. Bake: 50 min. + cooling
Makes 16 servings


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