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    Angel Food Cake
  • 50g (1/4 cup) C&H® Granulated Sugar Easy Baking Tub

  • 60g (½ cup) All Purpose Flour
  • 1 Tablespoon  Cornstarch
  • 1 teaspoon Vanilla Extract
  • 7 Egg whites
  • 1 teaspoon Cream of Tartar
  • ¼ teaspoon Kosher Salt
  • 100g (½ cup) C&H® Granulated Sugar Easy Baking Tub 

    Brown Sugar Buttercream
  • 75g (⅓ cup) Egg Whites

  • 150g (¾ cup) C&H® Light Brown Sugar
  • 225g (1 cup) Unsalted Butter
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Orange Blossom Water
  • 1 Orange (Zested)
  • Garnish Fresh Fruit and Organic Flowers 

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Prep Time: 30 minutes / Cook Time: 35-40 minutes / Yields: 8 slices
Step 1

Preheat the oven to 325°F and sift together ¼ cup C&H® Granulated Sugar Easy Baking Tub, flour, and cornstarch.

Step 2

Add the egg whites, vanilla, cream of tartar and salt into the bowl of your stand mixer. Attach the whisk attachment and whisk on medium speed until foamy, about 30 seconds. Very slowly, pour in the ½ cup of C&H® Granulated Sugar Easy Baking Tub while the whisk is running. Continue whisking at high speed until you’ve reached soft, delicate glossy peaks.

Step 3

Gently fold in ½ of the dry ingredients, attempting not to deflate the egg white mixture too much, while also taking time to properly mix the dry ingredients into the wet ingredients. Add the remaining half of the ingredients and continue folding until you do not see any more flour bits - make sure to check the base of your bowl!

Step 4

Add your angel food cake batter into your pan - make sure that you do not grease it! Greasing the tin makes it so the cake batter can’t grip onto the sides of the pan, which is imperative to it becoming a lofty tower of pillowy sweet goodness. Bake for 36- 40 minutes or until the top of your angel food cake is no longer sticky and it has lightly browned.

Step 5

As soon as you’ve removed the cake from the oven, immediately turn it upside down and invert it. If your cake pan does not have a lip that it can sit on, you can use cans to support the edges of the pan once it is inverted. Allow the cake to cool for about an hour before continuing!

Step 6

Run a knife gently around the edge of the pan and gently remove the cake from the pan using leverage from the disconnected base of the pan.

Step 7

Add your C&H® Light Brown Sugar and egg whites to the bowl of a stand mixer and place over a saucepan of boiling water. Make sure that your bowl is not touching the hot water! Your goal is to simply whisk the egg whites and sugar together over a gentle heat until the sugar has completely dissolved, then attach your bowl back to the standing mixer. The temperature of your egg whites and sugar should reach 170°F

Step 8

Whisk the mixture starting at a low speed and gradually increase until soft peaks form and the mixture has cooled. Switch to using your paddle attachment, then start adding your butter bit by bit.

Step 9

When you’ve reached the point where the buttercream is glossy and smooth, turn the mixer speed back to low.

Step 10 

Add vanilla extract, orange blossom water and orange zest, and mix on low until combined to complete. 

Step 11 

Use a serrated knife, gently slice the angel food cake in half and pipe brown sugar buttercream onto the bottom half. Add fruit and top with the second half of angel food cake. Pipe on another layer of brown sugar buttercream, garnish with fruit and the florals of your choice before enjoying!

Additional Tips
  • Use egg whites from real eggs (not a carton) to make the angel food cake. Unfortunately, the way carton egg whites are processed makes it impossible to whip into meringues.
  • Separate the eggs while they’re still cold (the yolks are less likely to break), but let them come to room temperature before whipping. Warmer egg whites have a thinner viscosity, which allows them to whip much faster!
  • Use very clean kitchen equipment to whip the whites. I go the extra mile and wipe my whisk and bowl down with a bit of lemon juice if I’m unsure about the possibility of any leftover oil lingering about.
  • Invert your angel food cake for a full hour to yield the lightest, dreamiest texture possible.
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Recipe by

Emily Laurae


Emily Laurae is a pastry chef based in Los Angeles where she is constantly inspired by its local flavors and sustainability practices! She has dedicated most of her time to baking, teaching, dreaming, and traveling all over the world. On her blog, you'll find a collection of her developed recipes, available baking classes, and plenty of tips and tricks to help you create beautiful and delicious baked goods in your own kitchen!