Food Recipes Desserts Cake Angel Food Cake with Brown Sugar–Bourbon Cream 4.0 (2) 2 Reviews Master the art of an old-fashioned cake with this six-ingredient recipe. By Cheryl Slocum Cheryl Slocum Cheryl Slocum is a James Beard Award-winning food writer, editor, and recipe developer. She has spent over 16 years creating food and entertaining content that resonates with the home cook. She ran the food department and test kitchen at Country Living for 10 years and was on staff as the senior editor at Cooking Light. Cheryl has also worked in a freelance capacity at Martha Stewart Living, Everyday with Rachel Ray and Food Network Magazine. As a contributor, her writing and recipes have appeared in several top publications including O, The Oprah Magazine, Martha Stewart Living, Eating Well, and Essence. Food & Wine's Editorial Guidelines Published on May 3, 2024 Tested by Tricia Manzanero Stuedeman Tested by Tricia Manzanero Stuedeman Tricia is a recipe developer and tester for Dotdash Meredith with a focus on baking and pastry as well as a passion for all things food-related. She has developed over 1,200 recipes, which have appeared both in magazines, online, and in cookbooks alike. She is a former Baking and Pastry Editor with experience in food styling, video production, and crafting culinary curriculum for more than a dozen culinary and lifestyle brands. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Greg Dupree / Food Styling by Chelsea Zimmer /Prop Styling by Thom Driver Active Time: 35 mins Total Time: 2 hrs 45 mins Servings: 12 Yield: 1 10-inch cake Jump to recipe Making angel food cake always reminds me of my first pastry teacher: my biology- and chemistry-minded mother, who turned our kitchen into a laboratory where she fostered in us kids an appreciation of the science behind the food we made together, writes Cheryl Slocum. So what’s the secret to perfect angel food cake? The fluffy texture of this classic cake is reliant on the airy meringue that forms when egg whites and sugar are whipped together to a foamlike consistency. Since the amount of egg white can vary from one egg to another, make sure to measure the volume of your whites rather than depending solely on the number of eggs. It’s a little fussy, but it’s well worth the extra effort for a sweet slice of heaven. And sure, you can top angel food cake with sweetened whipped cream and berries, and no one will be upset. But why not surprise and delight your guests with this brown sugar and bourbon cream instead? This boozy blend of stovetop pastry cream and whipped cream is a perfect match for angel food cake. Frequently Asked Questions What does angel food cake taste like? Angel food cake has a cloudlike crumb, thanks to the use of cake flour and more than a dozen egg whites that are whipped until they’re lofty and light. Vanilla extract helps to round out the sweet flavor of the cake. What pan is best for angel food cake? The angel food cake pan plays a big part in the cake’s success. The center tube of the tall-sided pan allows for even heat circulation and baking. Avoid using a nonstick pan, as the slippery surface will discourage the cake from rising. To cool, the baked cake must be set upside down on the small feet along the pan’s rim or inverted onto the neck of a wine bottle. The cake clings to the pan bottom so that it stretches (without falling from the pan) to an even lighter texture. (If cooled right side up, the cake can collapse, and the crumb will be dense.)Use a straight-sided uncoated aluminum tube pan for success (not a Bundt pan!). Nordic Ware’s angel food pan features a detachable bottom, which makes for the easiest possible cake removal. What can I put on top of angel food cake? Making an angel food cake can be a labor of love, so it’s best reserved for special occasions. Follow in the footsteps of Senior Food Editor Cheryl Slocum’s grandmother and halve the cake horizontally, then layer it with sherbert and whipped cream for an ethereal ice cream cake. Alternatively, serve slices with macerated strawberries and whipped cream to perfectly split the difference between elegant and everyday. In this updated recipe, we like to pair the cake with a dollop of light and airy brown sugar–bourbon cream, which utilizes many of the leftover egg yolks. What’s the difference between pastry cream and custard? Pastry cream is made with a combination of milk, eggs, and cornstarch cooked together to form a sweet, thickened cream. It’s used to fill éclairs, mille-feuille, cream puffs, and more. Custard, on the other hand, does not use cornstarch as a thickening agent and is made with just cream, eggs, and sugar. This brown sugar–bourbon cream is almost as light and airy as a whipped cream with the rich, custardy undertones of a pastry cream. Notes from the Food & Wine Test Kitchen To use a hand mixer instead of a stand mixer, adjust the mixing time. In step 1, beat egg whites until frothy, about 1 minute. Add cream of tartar, vanilla, and salt; increase speed to medium, and beat until mixture is doubled in volume, 2 to 3 minutes. Proceed with the recipe as directed. An angel food cake cutter has comblike tines that gently cut the cake without crushing it; find one at specialty stores online at kitchenconservatory.com. When making the brown sugar–bourbon cream, you don’t need to be super precious when stirring in the first addition of whipped cream to your pastry cream. The intention is to lighten the mixture. You’ll see that this will make the job of gently folding in the remaining cream easier. Make ahead Cake can be stored in an airtight container at room temperature for up to two days. Brown sugar–bourbon cream can be prepared and stored in an airtight container in the refrigerator for up to 3 days. Cook Mode (Keep screen awake) Ingredients Angel Food Cake 1 3/4 cups egg whites (from about 13 large eggs), at room temperature 1 1/2 teaspoons cream of tartar 1 teaspoon vanilla extract 1/8 teaspoon fine sea salt 1 3/4 cups plus 2 tablespoons granulated sugar 1 cup cake flour (about 4 1/4 ounces) Brown Sugar–Bourbon Cream 5 large egg yolks 1/2 cup packed light brown sugar 2 tablespoons all-purpose flour 1 tablespoon cornstarch 1/8 teaspoon fine sea salt 1 1/2 cups whole milk 2 tablespoons (1 ounce) bourbon 1 teaspoon vanilla bean paste or vanilla extract 2 tablespoons cold unsalted butter, cut into thin pats 1 1/3 cups heavy cream Additional Ingredient Mixed fresh berries, for serving Directions Make the angel food cake Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver Preheat oven to 350°F. Beat egg whites in a stand mixer fitted with the whisk attachment on low speed until frothy, about 3 minutes. Add cream of tartar, vanilla, and salt; increase speed to medium, and beat until mixture is doubled in volume, about 4 minutes. Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver With the mixer running on medium speed, gradually add granulated sugar, 1 tablespoon at a time. Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver Beat until meringue is glossy, bright white, and thick enough to form soft, rounded mounds on top of egg white mixture, about 4 minutes. (Stop beating meringue shy of soft peaks.) Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver Sift cake flour over meringue using a fine mesh strainer; stir once with a rubber spatula just to combine. Fold to fully incorporate flour. (Do not overmix.) Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver Transfer batter to an ungreased 10-inch footed aluminum angel food cake pan with removable bottom. Gently shake pan to help spread batter, and smooth top using a spatula, if needed. Bake in preheated oven until cake is golden brown and bounces back when top is lightly pressed, 40 to 45 minutes. Invert cake pan to stand on its feet; let cake cool completely, 1 hour and 30 minutes to 2 hours. (Pan bottom may sink slightly.). Meanwhile, make the brown sugar–bourbon cream Whisk together egg yolks, brown sugar, all-purpose flour, cornstarch, and salt in a small saucepan. Whisk in milk until well combined. Cook over medium-low, whisking constantly, until mixture thickens and begins to bubble, about 8 minutes. Continue to cook, whisking constantly, 1 minute. Immediately pour mixture through a fine mesh strainer set over a medium bowl; discard any solids. Stir in bourbon and vanilla bean paste. Add butter; stir until melted. Press a piece of plastic wrap directly onto surface of pastry cream; chill in refrigerator until cold, about 1 hour and 30 minutes. Run a long, thin knife around pan edge and center tube to release cake. Lift center tube to remove cake from pan sides; run knife under cake to release it from the pan bottom. Invert cake onto a serving platter. To serve, beat heavy cream in a large bowl using a whisk until stiff peaks form, about 4 minutes. Stir 3/4 cup whipped cream into chilled pastry cream to loosen; fold in remaining whipped cream until just combined. Cut cake slices using a long, serrated knife or angel food cake cutter, and serve with brown sugar–bourbon cream and berries. Originally appeared in Food & Wine magazine, May 2024 Rate It Print