Toffee Angel Food Cake

• Vegetarian

• Refrigerated

  • 11 Egg whites, large

• Baking & Spices

  • 1 cup Cake flour
  • 1/2 cup Caramel ice cream topping, hot
  • 1 Chocolate curls
  • 1 cup Confectioners' sugar
  • 1 tsp Cream of tartar
  • 1 Pinch Salt
  • 1 1/4 cups Superfine sugar
  • 2 tsp Vanilla

• Dairy

  • 2 cups Heavy whipping cream

• Desserts

  • 4 Heath candy bars

Found on tasteofhome.com

Description

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

Directions

• Directions Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, preheat oven to 325°. Sift confectioners sugar and cake flour together twice. Add 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. Gently 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. Run 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. Place 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. Yield: 16 servings. Originally published as Toffee Angel Food Cake in Taste of Homes Holiday & Celebrations Cookbook Annual 2016, p86 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition