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
- 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
Directions
- Place egg whites in an exceedingly massive bowl; let stand at temperature half-hour.
- Meanwhile, heat up kitchen appliance to 325°. Sift confectioners' sugar and cake flour along double.
- Add cream of tartar, vanilla and salt to egg whites; beat on medium speed till soft peaks type. step by step add superfine sugar, one tablespoon at a time, beating on high once every addition till sugar is dissolved. Continue beating till soft shiny peaks type. step by step fold in flour mixture, concerning 1/2 cup at a time.
- Gently transfer to associate unlubricated 10-in. tube pan. get over batter with a knife to get rid of air pockets. Bake on lowest kitchen appliance rack 50-60 minutes or till prime crust is golden brown and cracks feel dry. like a shot invert pan; cool utterly in pan, concerning 1-1/2 hours.
- Run a knife around sides and center tube of pan. take away cake to a serving plate. employing a long rough knife, cut cake horizontally into 3 layers. in an exceedingly massive bowl, beat cream till it begins to thicken. step by step add caramel topping and vanilla; beat till soft peaks type.
- Place one cake layer on a serving plate; unfold with one cup topping mixture. Sprinkle with a 3rd of the sliced candies. Repeat layers. prime with remaining cake layer. Frost prime and sides of cake with remaining topping mixture; sprinkle with remaining candy. If desired, sprinkle chocolate curls over prime and around bottom of cake.
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