Roasted sugar and vanilla bean angel's food cake from BraveTart: Iconic American Desserts (page 100) by Stella Parks

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on April 09, 2018

    I had the roasted sugar left over from blind-baking pie crusts. This recipe was truly quite effortless with my large stand mixer. The mixing method was a bit different, but I followed the instructions exactly, and it worked perfectly - even with previously-frozen egg whites. I appreciated the precise instructions, as I probably normally overbeat egg whites. Having the temperature for the baked cake was especially helpful; I checked the cake a few minutes early and probably would have put it back in the oven, except that the temperature was already 206 degrees. As a result, this was the moistest angel food cake I've ever made.

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