#2742 - Brown Sugar Angelfood Cake

(by Shirley McNevich)

1 1/2 cups egg whites
1 3/4 cups Domino's dark brown sugar (packed)
1 cup CAKE flour
1 1/2 tsp. cream of tartar
1 1/2 tsp. vanilla
1/2 tsp. salt

In a bowl add egg whites--let them sit on the counter for 30 minutes or until room temperature. Into a bowl sift 1 cup of the brown sugar and all of the cake flour. Once sifted, sift it AGAIN, then set aside. In a mixer add the egg whites, cream of tartar, vanilla and salt--beat on medium speed until soft peaks form. Slowly add 3/4 cup brown sugar (2 TBSP at a time) while beating mixture. Once all of the brown sugar has been added, beat on high speed until mixture is stiff. Slowly add the sifted cake flour/brown sugar mixture--beat. Spoon the batter into an ungreased angelfood cake pan. Use a tableknife to cut through the batter to eliminate any trapped air. Bake on the lowest rack of your oven at 350 degrees for 25-30 minutes. Frost or glaze as desired.