Butterscotch Angel Food Cake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
A moist and airy sponge cake infused with the deep flavors of butterscotch, perfect for a special occasion or dessert.
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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