This Caramel Drizzled Angel Food Cake is a light, indulgent dessert. Fluffy cake meets a rich caramel drizzle—perfect as a healthy dinner idea companion or an amaretto sour-inspired treat, blending airy sweetness with a touch of decadent caramel bliss.
Recipe Tips and Tricks
Use room-temperature egg whites—cold ones won’t whip high; let them sit out 30 minutes. Sift flour twice—ensures a feather-light texture; clumps weigh it down. Fold gently—overmixing deflates batter; use a spatula with care. Cool upside down—prevents collapse; invert on a bottle. Cook caramel slowly—high heat burns sugar; stir constantly.
Why You’ll Love This Recipe
Get ready to savor a dessert that’s as heavenly as it is easy to whip up with this Caramel Drizzled Angel Food Cake—it’s a delightful treat that ties into healthy dinner ideas and nods to the amaretto sour’s sophistication, making it your new favorite for a light, luxurious finish! This recipe is a perfect harmony: fluffy angel food cake rises into an airy delight, topped with a luscious caramel drizzle that adds just the right hint of richness—all crafted with minimal fuss, offering a low-fat base with a decadent twist, ideal alongside a wholesome meal or as a cocktail-inspired indulgence. It’s the ultimate no-stress dessert—just whip, bake, and drizzle, delivering a bite that’s tender, sweet, and irresistibly smooth, turning any night into a special celebration without weighing you down. Whether you’re capping off a healthy dinner, channeling an amaretto sour vibe, or just craving a balanced treat, this one’s a total winner—fluffy, caramel-kissed, and guaranteed to make every bite a delightful, stress-free joy that keeps you smiling from start to finish!
Caramel Drizzled Angel Food Cake
Fluffy angel food cake with caramel drizzle—dessert light and rich.
Ingredients
For the Cake
- 1 cup egg whites (about 8-10 large eggs), room temperature
- 1¼ cups granulated sugar
- 1 cup cake flour
- ½ tsp cream of tartar
- ¼ tsp salt
For the Caramel Drizzle:
- ½ cup granulated sugar
- ¼ cup heavy cream
- 1 tbsp unsalted butter
Instructions
- Gear Up for a Sweet Adventure: Alright, let’s dive into this fluffy, caramel-kissed treat—grab a large mixing bowl, a sifter, a whisk or electric mixer, a spatula, a 10-inch tube pan, and a small saucepan! This angel food cake is about to make your day light and delicious. Picture that drizzly bite—let’s get started with a big, excited grin lighting up our faces!
- Preheat and Prep: Set your oven to 350°F (175°C)—imagine that golden bake ahead. Leave your tube pan ungreased—the batter needs to climb! Sift 1 cup cake flour twice into a bowl—picture that airy texture forming—set it aside, feeling the excitement build for this fluffy base!
- Whip the Egg Whites: Pour 1 cup egg whites into your mixing bowl—room temp for max fluff! Add ½ tsp cream of tartar and ¼ tsp salt—imagine them locking in those peaks. Whisk or beat on medium until foamy—watch it bubble, ready to rise high!
- Sweeten the Whites: Gradually add 1¼ cups granulated sugar—2 tbsp at a time—while beating on high. Picture that glossy shine—keep going until soft peaks form, about 3-4 minutes. Imagine that sweet, fluffy base—feel the thrill as it thickens in your hands!
- Fold in the Flour: Sprinkle half the sifted cake flour over the egg whites—fold gently with a spatula, cutting through and lifting. Picture that light texture staying perfect—add the rest and fold until just mixed, no streaks left. Imagine that airy batter—fold with love, keeping it fluffy!
- Bake the Cake: Spoon the batter into your tube pan—spread it evenly with your spatula. Picture it rising tall and golden—smooth the top lightly, then bake at 350°F for 35-40 minutes. Imagine that fluffy bake—test with a skewer; it should come out clean, grinning at your success!
- Cool Upside Down: Pull the pan out—immediately invert it onto a bottle or cooling rack. Let it hang for 1 hour—imagine it setting perfectly, staying light and tall. Picture that smooth texture locking in—once cool, run a knife around the edges and pop it out, ready for caramel!
- Make the Caramel Drizzle: In a saucepan, melt ½ cup granulated sugar over medium-low heat—stir constantly until it turns golden, about 5-7 minutes. Picture that rich amber forming—remove from heat, slowly stir in ¼ cup heavy cream (it’ll bubble!), then add 1 tbsp butter. Imagine that silky caramel—stir until smooth, then cool for 15 minutes!
- Drizzle the Caramel: Place your cooled cake on a serving plate—spoon or pour the warm caramel over the top, letting it drip down the sides. Picture that golden cascade—spread it lightly if you like, feeling excited for that perfect, smooth finish!
- Serve Your Caramel Treat: Slice that gorgeous cake with a serrated knife—admire those airy layers and caramel shine! Serve it up plain or with a sprinkle of salt—pair with a healthy dinner or an amaretto sour vibe. Dig in, relishing every fluffy, rich bite with a big, happy grin, feeling that sweet joy lift your spirits!
Notes
- Room temp whites—cold eggs won’t whip high; plan ahead for fluff!
- Slow caramel—high heat burns sugar; patience makes it smooth!
- Cool inverted—skipping this flattens the cake; hang it for the best rise!
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 190Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 8mgSodium 84mgCarbohydrates 38gFiber 0gSugar 29gProtein 3g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
Egg whites form the base—1 cup (about 8-10 large eggs, 24g protein, 135 kcal) whip into airy volume. Granulated sugar (cake) sweetens—1¼ cups (300g carbs, 1200 kcal) adds structure. Cake flour keeps it light—1 cup (120g carbs, 400 kcal) fine and airy. Cream of tartar stabilizes—½ tsp (negligible macros) ensures peaks. Salt enhances—¼ tsp (negligible macros) balances sweetness. Granulated sugar (caramel) melts—½ cup (100g carbs, 400 kcal) into golden richness. Heavy cream (caramel) smooths—¼ cup (20g fat, 200 kcal) adds silkiness. Butter (caramel) enriches—1 tbsp (10g fat, 100 kcal) deepens flavor.
Variations and Substitutions
Add almond extract to cake—1 tsp (negligible macros), for an amaretto sour nod. Use superfine sugar (cake) instead of granulated—1¼ cups (300g carbs), dissolves faster. Sub cake flour with all-purpose flour plus cornstarch—¾ cup flour + ¼ cup cornstarch (120g carbs), mimics lightness. Swap caramel with chocolate drizzle—4 oz chocolate + ½ cup cream (40g carbs, 20g fat), richer twist. Replace heavy cream (caramel) with coconut cream—¼ cup (17g fat), dairy-free option. Reduce caramel sugar—⅓ cup (67g carbs), for a lighter drizzle. Sprinkle with sea salt—pinch (negligible macros), for salted caramel flair.
Storage Options
Store unfilled cake at room temperature in an airtight container—keeps fresh for 2-3 days; avoid plastic wrap, it traps moisture. Store caramel separately in the fridge—up to 2 weeks in a sealed jar; reheat gently to drizzle. Freeze unfilled cake for 3 months—wrap tightly in plastic, then foil; thaw at room temp for 2 hours.
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