Dulce de Leche Angel Food Cake
Prep
30 mins
Cook
40 mins
Servings
6
Difficulty
Easy
Moist and airy sponge cake infused with the rich sweetness of dulce de leche, topped with a creamy caramel glaze.
Ella x
Ingredients
- 250all-purpose flour
- 47318 mlgranulated sugar
- 23659 mlunsalted butter, softened
- 4large eggs
- 28391 mldulce de leche
- 2366 mlbaking powder
- 1183 mlsalt
- 28391 mlunsweetened almond milk
- 28391 mlvegan dulce de leche (optional)
- 11829 mlconfectioners' sugar
- 7098 mlunsalted butter, melted (for glaze)
- 14195 mlheavy cream (for glaze)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease and flour the 20x20cm angel food cake pan.
Tip: Use a non-stick pan to prevent the cake from sticking.
- 2
In a medium bowl, whisk together flour, sugar, baking powder, and salt.
Tip: Whisk until well combined.
- 3
In a large bowl, using an electric mixer, beat the butter until creamy. Add eggs one at a time, beating well after each addition.
Tip: Make sure to scrape down the sides of the bowl.
- 4
Gradually add the dry ingredients to the butter mixture, alternating with the almond milk, beginning and ending with the dry ingredients. Beat just until combined.
- 5
Pour the batter into the prepared pan and smooth the top.
Tip: Use a spatula to remove any air bubbles.
- 6
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Tip: Do not open the oven door during the baking time.
- 7
Remove from the oven and let cool in the pan for 10 minutes.
Tip: Use a wire rack to cool the cake completely.
- 8
Once the cake is completely cool, drizzle with the dulce de leche glaze.
Tip: Use a spatula to spread the glaze evenly.
- 9
If desired, make a second glaze with the melted butter and heavy cream.
Tip: Drizzle the second glaze over the cake for an extra-caramelized finish.
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