Caramel Angel Food Cake

Instructions

1. 1

   Preheat oven to 180°C (350ºfF). Grease a 20cm x 20cm baking dish with butter and line with parchment paper.

   Tip: Use a non-stick coating for easier cake release

2. 2

   In a medium bowl, whisk together flour, granulated sugar, and cocoa powder.

   Tip: Aerate the dry ingredients for a tender cake

3. 3

   In a separate large bowl, beat the egg whites and salt until stiff peaks form.

   Tip: Use room temperature egg whites for better texture

4. 4

   Add the vanilla extract to the egg whites and mix until combined.

   Tip: Gently fold in to avoid deflating the mixture

5. 5

   Gradually add the dry ingredients to the egg mixture and fold until just combined.

   Tip: Be careful not to overmix

6. 6

   Pour the batter into the prepared baking dish and smooth the top.

   Tip: Use a spatula for a even surface

7. 7

   Bake for 25-30 minutes or until the cake is golden brown and springs back when touched.

   Tip: Avoid overbaking for a moist cake

8. 8

   While the cake is baking, prepare the caramel sauce by melting the butter and heavy cream in a saucepan over medium heat.

   Tip: Stir occasionally to prevent burning

9. 9

   Remove the cake from the oven and let it cool in the pan for 5 minutes.

   Tip: Don't disturb the cake while it's cooling

10. 10

    Transfer the cake to a wire rack to cool completely.

    Tip: Drizzle with melted caramel sauce and sprinkle with chopped nuts (optional)

11. 11

    Drizzle the cake with additional caramel sauce and serve.

    Tip: Enjoy warm or at room temperature