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Gallery Read the full recipe after the video. Recipe Summary Servings: 12 Caramel Whipped Cream

Ingredients Ingredient Checklist 1 cup plus 1 tablespoon cake flour (not self-rising) 1 1/2 cups granulated sugar 12 egg whites 1 tablespoon warm water 1/2 teaspoon coarse salt 1 teaspoon cream of tartar 1 teaspoon pure vanilla extract 5 1/2 cups (3/4 ounce) white cotton candy Caramel Whipped Cream, optional

Cook’s Notes You will use 12 egg whites in this recipe; reserve the yolks for another use, such as custards or puddings. To serve the cake, cut slices with a serrated knife.

Gallery Read the full recipe after the video.

Recipe Summary Servings: 12 Caramel Whipped Cream

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 12

Recipe Summary

Servings: 12

Servings: 12

12

Caramel Whipped Cream

Caramel Whipped Cream

Ingredients

Ingredients

  • 1 cup plus 1 tablespoon cake flour (not self-rising) 1 1/2 cups granulated sugar 12 egg whites 1 tablespoon warm water 1/2 teaspoon coarse salt 1 teaspoon cream of tartar 1 teaspoon pure vanilla extract 5 1/2 cups (3/4 ounce) white cotton candy Caramel Whipped Cream, optional

Directions

Preheat oven to 325 degress, with rack in lower third of the oven. Sift together flour and 3/4 cup sugar. Repeat sifting four times.

Beat egg whites and the warm water with a mixer on low speed until foamy. Add salt, cream or tartar, and vanilla, and beat on medium speed until soft peaks form, about 3 minutes. With mixer running, gradually add remaining 3/4 cup sugar, 1 tablespoon at a time. Raise speed to high, and beat until peaks are stiff and glossy (but not dry), about 2 minutes more.

Transfer mixture to a large bowl. Sift flour mixture over egg-white mixture in six parts, gently folding in each addition with a rubber spatula.

Gently pour batter into a 10-inch tube pan. Run a knife through the batter to release any air bubbles, and smooth with an offset spatula. Bake until cake is golden brown and springs back when touched, 40 to 45 minutes.

Invert pan on a wire rack, and let cake cool about 1 hour. Carefully run a paring knife around side of cake to loosen, then unmold onto the wire rack.

Arrange cotton candy in a ring shape on a serving platter. Lay cake on top of cotton candy “cloud.” Serve with caramel whipped cream, if desired.

Cook’s Notes You will use 12 egg whites in this recipe; reserve the yolks for another use, such as custards or puddings. To serve the cake, cut slices with a serrated knife.

Cook’s Notes

You will use 12 egg whites in this recipe; reserve the yolks for another use, such as custards or puddings. To serve the cake, cut slices with a serrated knife.

Reviews (3)

 Add Rating & Review     50 Ratings   5 star values:        9    4 star values:        14    3 star values:        17    2 star values:        8    1 star values:        2

Reviews (3)

Add Rating & Review     50 Ratings   5 star values:        9    4 star values:        14    3 star values:        17    2 star values:        8    1 star values:        2

Add Rating & Review

50 Ratings 5 star values: 9 4 star values: 14 3 star values: 17 2 star values: 8 1 star values: 2

50 Ratings 5 star values: 9 4 star values: 14 3 star values: 17 2 star values: 8 1 star values: 2

50 Ratings 5 star values: 9 4 star values: 14 3 star values: 17 2 star values: 8 1 star values: 2

  • 5 star values: 9 4 star values: 14 3 star values: 17 2 star values: 8 1 star values: 2

    Martha Stewart Member     Rating: Unrated       06/05/2013   I am going to try this recipe. Love Martha's cooking schools and watched her make this cake...looked very easy. However, I cannot find a straightforward way to print the recipes from this site. If anyone has been able to print the recipe without all the extra stuff, would appreciate the help. Thanks. Elizabeth....LOVE Martha Stewart  

Martha Stewart Member     Rating: Unrated       05/22/2013   Basic recipe...cotton candy...frightened me. The cake and directions are terrific for anyone who enjoys chiffon cake. I could not buy cotton candy the same time I made the cake. C'esr dommage!  

Martha Stewart Member     Rating: Unrated       11/24/2008   I've made this recipe twice and it came out great! I was apprehensive at first working with egg whites, but the whole thing came together nicely. I think the most challenging is folding in the flour-sugar mixture without deflating the batter. I would love to watch a Martha video on how she accomplishes this.

    Martha Stewart Member

    Rating: Unrated 06/05/2013

I am going to try this recipe. Love Martha’s cooking schools and watched her make this cake…looked very easy. However, I cannot find a straightforward way to print the recipes from this site. If anyone has been able to print the recipe without all the extra stuff, would appreciate the help. Thanks. Elizabeth….LOVE Martha Stewart

Rating: Unrated

Rating: Unrated 05/22/2013

Basic recipe…cotton candy…frightened me. The cake and directions are terrific for anyone who enjoys chiffon cake. I could not buy cotton candy the same time I made the cake. C’esr dommage!

Rating: Unrated 11/24/2008

I’ve made this recipe twice and it came out great! I was apprehensive at first working with egg whites, but the whole thing came together nicely. I think the most challenging is folding in the flour-sugar mixture without deflating the batter. I would love to watch a Martha video on how she accomplishes this.

All Reviews for Angel Food Cake

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Angel Food Cake

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest