Angel Food Cake With Vanilla Bean Caramel Sauce

This week I decided I need to make an angel food cake. I am not quite sure why, but I guess I kind of had a craving for it. 

The great thing about angel food cakes is how light and fluffy they are. You can eat a piece after a large meal, and still sort of feel good about yourself! I am always amazed at how good this dessert is, even though no butter is involved (and man do I love me some butter).

I was thinking about what kind of sauce I wanted to serve with the cake. At first I thought of a chocolate sauce, and then I thought CARAMEL. YUMMY.

I am always a little worried before I make caramel, because it is one of those things where you just don't know if it will be a success. Fortunately, I had no trouble with this recipe plus it tastes amazing, so it is definitely a keeper!

Angel Food Cake

Adapted From Food Network

Printable Recipe

2 cups sifted superfine sugar (about 1 pound)
1 1/3 cups sifted cake flour (not self-rising)
1 1/2 cups egg whites at room temperature (10 to 12 eggs)
3/4 teaspoon kosher salt
1 1/2 teaspoons cream of tartar
1 teaspoon pure vanilla extract

Preheat the oven to 350 degrees F. 

Combine 1/2 cup of the sugar with the flour and sift them together 4 times. Set aside.

Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the eggs form medium-firm peaks, about 1 minute.

With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Beat on high speed for a few minutes until thick and shiny. Add the vanilla and continue to whisk until very thick, about 1 more minute. Scrape the beaten egg whites into a large bowl. Sift 1/4 of the flour mixture over the egg whites and fold it very carefully into the batter with a rubber spatula. Continue adding the flour in 3 equal additions, sifting and folding until it's all incorporated. 

Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 45 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack. When cool, run a thin, flexible knife around the cake to remove it from the pan.

Vanilla Bean Caramel Sauce 

From Annie's Eats

Printable Recipe

1 cup sugar

1¼ cups heavy cream

1 vanilla bean, split lengthwise

¼ tsp. coarse salt

½ tsp. vanilla extract

Spread the sugar in an even layer over the bottom of a large, heavy-bottomed saucepan.  Place over medium-low heat, watching carefully.  When the sugar begins to liquefy around the edges, use a heatproof spatula to gently stir it towards the center.  Continue stirring very gently until all the sugar is melted, taking care not to over stir.  Measure out the heavy cream in a liquid measuring cup and scrape the seeds from the vanilla bean into the cream.  Set aside.  Once the caramel reaches a deep amber color, immediately remove the sauce pan from the heat.  (To test the color, spoon a drop onto a white plate or bowl.)  Carefully whisk in half of the heavy cream along with the vanilla bean seeds.  The mixture will steam and bubble violently.  Stir until the cream is well incorporated, then whisk in the remaining cream.  Stir in the salt and the vanilla.  If any sugar has hardened, place the saucepan over low heat and whisk until smooth.  

Store in an airtight container in the refrigerator.  If needed, it can be rewarmed in the microwave or in a saucepan over low heat. 

Makes 1 1/2 cups.