Thursday, January 19, 2012

Pumpkin Angel Food Cake with Salted Caramel Glaze

This is an absolutely divine dessert. And angel food is really so easy to make and the salted caramel glaze makes this seem really fancy, but I promise it's really easy!

Pumpkin angelfood cake with salted caramel glaze

 Pumpkin Angel Food Cake with Salted Caramel Glaze
Adapted from Divine Baking and Grin and Bake It

For the cake

1 1/2 cups egg whites (from about 12 eggs), at room temperature
1 1/4 teaspoons cream of tartar
1/2 teaspoon salt
1 1/4 cups sugar
1 1/8 cups cake flour, sifted
1 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg
1/8 teaspoon cloves
3/4 cup canned pumpkin (not pumpkin pie filling)

  1. Preheat the oven to 375 degrees F. 
  2. In a mixer fitted with the whisk attachment whip the egg whites until foamy. 
  3. Add the cream of tartar and salt and continue whipping until soft peaks form. 
  4. With the mixer running on high, gradually add 1 cup of the granulated sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds more.
  5. Sift the remaining 1/4-cup of granulated sugar with the sifted cake flour, cinnamon, ginger, nutmeg and cloves.
  6. Gently fold into the egg whites taking care not to over mix. Don't let the egg whites completely collapse.
  7. Fold in the vanilla and pumpkin.
  8. Spoon the batter into an ungreased angel food pan.
  9. Bake until light golden brown, 30 to 35 minutes. 
  10. Flip the pan and cake upside down around the neck of a bottle until cooled completely. 
  11. Run a long, sharp knife blade around the cake to loosen, then knock the cake out onto a plate.
For the glaze

1/4 cup butter, unsalted
1/4 cup dark brown sugar
1/4 cup granulated sugar
1/2 cup whipping cream
1/4 - 3/4 teaspoon sea salt
2 teaspoon cinnamon
  1. In heavy small saucepan melt 1/4 cup unsalted butter over medium-low heat. 
  2. Stir in 1/4 cup packed brown sugar and 1/4 cup granulated sugar. 
  3. Bring to a boil, stirring constantly.
  4. Add 1/2 cup whipping cream and return to boiling. 
  5. Boil for 2 minutes, stirring constantly.
  6. Remove from heat; stir in 1/4 to 3/4 tsp. sea salt and cinnamon. 
  7. Cool completely and pour over cake
Pumpkin angelfood with salted caramel glaze

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