Directions: |
Directions:TOFFEE
Place a 15 inch square of parchment / baking paper on a wood cutting board or other heatproof surface.Put the granulated sugar and butter in a small saucepan over medium heat. When the butter begins to melt, stir to make sure the sugar cooks evenly.The mixture will be very frothy and the sugar on the bottom of the pan will brown.Stir only occasionally as the mixture turns the color of caramel, 5 to 10 minutes. Pour it onto the paper and allow it to cool completely. Don't worry if some of the butterfat breaks out.
MAKE THE CAKE
Preheat the oven to 350ºF /180ºC. Combine 3/4 cup of the granulated sugar and the flour in a food processor and pulse a few times. Put the egg whites in the bowl of a stand mixer fitted with the whisk attachment and beat on high speed until frothy. Add the cream of tartar, lemon juice, vanilla and a 3-finger pinch of salt, and mix on high. Slowly pour in the remaining sugar. When the egg whites form soft peaks,remove the bowl from the mixer. Fold in the flour-sugar mixture until completely incorporated.Pour the batter into the prepared pan. Bake until a skewer or paring knife inserted into the center comes out clean, 40 to 50 minutes. Remove the pan from the oven and invert it over a bottle or other suitable stand or on the inserted glass so that the cake cools upside down for one hour or more before removing it from the pan.
WHIPPED CREAM
Combine the cream, brown sugar, vanilla and liqueur in the bowl of the stand mixer fitted with the whisk attachment and beat on high speed until the whipped cream holds its shape.
Coarsely chop the toffee. Fold all but 2 tbsp into the whipping cream.
Remove the cake from the pan and cut it horizontally to make 2 layers. Ice the cut side of the bottom layer with the whipped cream and add the top layer. Ice the top and sides of the cake. Sprinkle the top with the remaining toffee and the chopped chocolate. |
This recipe for Angel Food Cake with Whipped Cream and Toffee is from