Brown Sugar Angel Food Cake

• 14 large egg whites
• 1 12 cups light-brown sugar
• 1 12 teaspoons cream of tartar
• 1 14 cups sifted cake flour (not self-rising)

1. Heat oven to 350 degrees.
2. In the bowl of an electric mixer fitted with a whisk attachment, beat egg whites and sugar on medium speed until foamy; add cream of tartar.
3. Increase speed to high; beat egg whites until tripled in volume, stiff, and glossy.
4. Transfer egg white mixture to a large bowl; fold in flour in three additions.
5. Spoon batter into an unbuttered 10-inch angel-food-cake pan with a removable bottom.
6. Run a knife through batter to pop air pockets.
7. Bake until cake is golden in color and springs back when gently pressed, about 45 minutes.
8. Invert pan onto a cooling rack or the neck of a bottle and allow cake to cool, at least 1 hour.
9. To remove cake from pan, run a knife around sides and center tube of pan.
10. Release cake from sides, and run a long knife along the bottom of the cake, freeing it from the tube.
11. Serve with ice cream and hot-fudge sauce.

egg whites, lightbrown sugar, cream of tartar, cake flour

Taken from www.food.com/recipe/brown-sugar-angel-food-cake-235308 (may not work)