Brown sugar angel food cake

 
                        Brown Sugar Angel Food Cake
 
 Recipe By     :
 Serving Size  : 16   Preparation Time :0:00
 Categories    :
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Jolly mdfd30e-
    1 1/4  cups          Cake flour -- sifted
    1      cup           Brown sugar -- firmly packed
    1 1/2  cups          Egg whites -- from 12-14 eggs
    1 1/2  teaspoons     Cream of tartar
    1      teaspoon      Salt
    1      cup           Brown sugar -- firmly packed
    2      teaspoons     Vanilla
 
 Preheat oven to 350 degrees.  Have an ungreased 10-inch tube pan at hand.
 Combine cake flour and 1 cup brown sugar.
 In a large bowl, beat egg whites with cream of tartar and salt until foamy.
 Gradually add second cup of brown sugar. Continue to beat until stiff peaks
 form. Add vanilla; blend well.
 Divide flour-brown sugar mixture into 4 portions.
 Use a large rubber spatula to fold each portion in separately; gently lift
 meringue up and roll it over onto itself. Fold JUST until no traces of dry
 ingredients can be seen.
 Gently push batter into pan. With a long, sharp knife, make 5 or 6 vertical
cuts
 through batter to get rid of large air pockets.
 Bake 45 minutes, or until top of cake springs back after it is lightly touched
 with a finger.
 As soon as cake is removed from the oven, IMMEDIATELY invert pan. If pan does
 not have legs, place the center tube over the neck of a large, heavy bottle. 
Do
 not remove from pan until cake is COMPLETELY cool...takes at least an hour.
 Dust with sifted powdered sugar, or frost with a favorite icing.
 
  Here's an extra-ordinary cake with a delicate difference. Wis/Gramma.
 
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