Toffee Angel Food Cake
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
A moist and airy dessert infused with the richness of toffee, perfect for special occasions.
Ella x
Ingredients
- 250all-purpose flour
- 200 ggranulated sugar
- 150 gunsalted butter
- 4 egglarge eggs
- 100 gtoffee bits(chopped)
- 50 gconfectioner's sugar
- 100 gunsalted butter, softened
- 50 mltoffee syrup
- 1 mlvanilla extract
- 5 gsalt
- 150 mlunsalted milk
- 1 gbaking powder
- 50 gtoffee chips
- 100 gtoffee glaze(melted)
Detail level
Instructions
- 1
Preheat the oven to 160°C (320°F) and grease a 20cm (8 inch) angel food cake pan. Line the bottom with parchment paper.
- 2
In a medium bowl, whisk together flour, confectioner's sugar, baking powder, and salt.
- 3
In a large bowl, beat the butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- 4
With the mixer on low speed, gradually add the flour mixture to the butter mixture in three parts, alternating with the toffee syrup, beginning and ending with the flour mixture. Beat just until combined.
- 5
Melt the toffee bits in a saucepan over low heat, stirring occasionally. Allow to cool slightly, then fold into the cake batter.
Tip: Be careful not to overmix.
- 6
Pour the batter into the prepared cake pan and smooth the top. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
- 7
Remove from the oven and allow to cool in the pan for 10 minutes. Invert onto a wire rack and allow to cool completely.
- 8
To make the toffee glaze, melt the toffee glaze in a saucepan over low heat, stirring occasionally. Drizzle over the cooled cake.
Tip: Optional: sprinkle with toffee chips for extra decoration.
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