Brown Butter Angel Food Cake

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease a 20cm (8-inch) angel food cake pan and set aside.

   Tip: Use a high-quality non-stick pan to ensure the cake releases easily.

2. 2

   In a medium saucepan, melt the butter over medium heat.

   Tip: Use a heatproof saucepan to prevent the butter from burning.

3. 3

   Continue cooking the butter, stirring occasionally, until it turns golden brown and has a nutty aroma.

   Tip: This should take about 5-7 minutes.

4. 4

   Remove the saucepan from the heat and let the browned butter cool slightly.

   Tip: Be careful when removing the saucepan from the heat as the butter will be hot.

5. 5

   In a large mixing bowl, whisk together the flour, confectioners' sugar, baking powder, and salt.

   Tip: Use a large mixing bowl to ensure the ingredients are well combined.

6. 6

   Add the cooled browned butter, eggs, vanilla extract, and water to the bowl. Whisk until the mixture is smooth and creamy.

   Tip: Use an electric mixer to speed up the whisking process.

7. 7

   Fold in the sliced almonds.

   Tip: Use a rubber spatula to gently fold in the almonds to avoid deflating the batter.

8. 8

   Pour the batter into the prepared cake pan and smooth the top.

   Tip: Use a spatula to ensure the batter is evenly distributed.

9. 9

   Bake for 35-40 minutes or until the cake is golden brown and springs back when touched.

   Tip: Check the cake frequently towards the end of the baking time to avoid overcooking.

10. 10

    Remove the cake from the oven and let it cool in the pan for 10 minutes.

    Tip: This will help the cake to release easily from the pan.

11. 11

    Invert the cake onto a wire rack to cool completely.

    Tip: Use a wire rack to ensure the cake cools evenly and prevents moisture from accumulating.