Butterscotch Angel Food Cake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This butterscotch angel food cake is my go to when I want something special without spending hours in the kitchen. The whole thing comes together in just 55 minutes from start to finish, making it perfect for weeknight desserts or unexpected guests. I love that it uses eggs, which are packed with choline for brain health, and the light, airy texture makes it feel indulgent without being heavy. Best of all, the ingredients are simple pantry staples that won't break the bank, so you can whip this up whenever a butterscotch craving strikes.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 100 gunsalted butter, softened
- 4 egglarge eggs
- 1 gcream of tartar
- 20 gunsalted butter, melted
- 50 gbutterscotch syrup
- 50 gconfectioners' sugar
- 20 gunsalted butter, whipped
- 1 mLvanilla extract
Detail level
Instructions
- 1
Preheat your oven to 170°C. Prepare a 20cm angel food cake tin by greasing it lightly with butter and dusting it with flour, tapping out any excess.
Tip: Use a gentle touch to avoid compacting the cake mixture.
- 2
In a medium bowl, whisk together flour, sugar, and cream of tartar.
Tip: Whisk until well combined and there are no lumps.
- 3
In a large bowl, whisk together eggs and melted butter until pale and thick.
Tip: Use electric beaters for an easier task.
- 4
Gradually pour the dry ingredients into the egg mixture, whisking continuously until well combined.
- 5
Melt the butterscotch syrup in a saucepan over low heat. Let it cool slightly.
Tip: Be careful not to scald the syrup.
- 6
Fold the whipped butter, confectioners' sugar, and vanilla extract into the cake mixture until well combined.
- 7
Pour the cake batter into the prepared tin and smooth the top.
Tip: Use a spatula for a smooth finish.
- 8
Bake for 35-40 minutes or until the cake is golden brown and springs back when touched.
Tip: Rotate the tin halfway through baking for even cooking.
- 9
Remove the cake from the oven and let it cool in the tin for 10 minutes.
- 10
Transfer the cake to a wire rack to cool completely.
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