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Spiced Angel Food Cake with Butterscotch




Source of Recipe


cooking.,com


List of Ingredients




For the Cake:
1 1/2 cups powdered sugar
1 cup cake flour
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
12 large egg whites, room temperature
1 1/2 teaspoons cream of tartar
1 cup granulated sugar
2 teaspoons pure vanilla extract
For the Glaze:
4 tablespoons unsalted butter
1/4 cup dark brown sugar
1/4 cup heavy cream
1 1/2 teaspoons pure vanilla extract
1 1/2 cups powdered sugar, sifted
For the Frosting:
1/4 cup sugar
1/4 cup plus 2 tablespoons water
Scant 1/4 teaspoon freshly grated nutmeg
Scant 1/4 teaspoon ground cinnamon
Scant 1/4 teaspoon ground allspice
Scant 1/8 teaspoon ground cloves
3 large egg whites, at room temperature



Recipe






DIRECTIONS
FOR THE CAKE:
Preheat the oven to 375 degrees F. Spray a 10-inch tube pan with vegetable oil spray.


In a medium bowl, sift together the powdered sugar, flour, nutmeg, cinnamon, allspice and cloves. In a large bowl, using a handheld mixer, beat the egg whites with the cream of tartar at medium speed just until foamy. Gradually beat in the granulated sugar, vanilla and a pinch of salt and continue beating at high speed until the whites form firm, glossy peaks. Using a large rubber spatula, fold the dry ingredients, into the whites, 1/2 cup at a time, until no streaks of white remain.


Spoon the batter into the prepared pan and bake for 35 minutes, or until the cake is golden and a skewer inserted in the center comes out clean. Turn the cake out onto a wire rack, remove the pan and let cool.


FOR THE GLAZE:
In a medium saucepan, combine the butter, brown sugar, cream and a pinch of salt and bring to a boil, stirring occasionally. Transfer the mixture to a bowl and add the vanilla and powdered sugar. Using a handheld mixer, beat the glaze at medium speed until completely smooth and spreadable, about 2 minutes. Evenly spread the glaze over the cake with a metal spatula and set aside at room temperature to harden.


FOR THE FROSTING:
In a medium saucepan, combine the sugar with the water, nutmeg, cinnamon, allspice and cloves and bring to a boil without stirring. Continue to boil the spiced syrup until it reaches 248 degrees F on a candy thermometer, about 8 minutes.


Meanwhile, in a large glass or stainless steel bowl, beat the egg whites until stiff. Working carefully, gradually pour in the hot syrup while beating the whites constantly at medium speed. Increase the speed to high and beat until the frosting is cool, about 4 minutes longer.


Transfer the cake to a platter and cover it completely with the frosting.