Mango Caramel Angel Food Cake

Who can say no to the “food of the angels”?…not me, in fact, my “angels” (CRPTV family) ask for more of this new cake flavor.

Mango Caramel Angel Food Cake

1 1/2 cups egg whites (from about 12 large eggs), room temperature
1/2 tablespoon (1 1/2 teaspoons) cream of tartar
2 cups firmly packed light brown sugar, separated
1 1/4 cups cake flour
1/2 teaspoon salt
1 teaspoon mango extract (available in Oriental stores)

Stabilized whipped cream:
2 cups heavy whipping cream
1 packet Dr. Oetger Whip-it Whipping Cream Stabilizer (available in baking aisle)
1/4 cup powdered sugar

Garnish: canned mango slices and maraschino cherries (or colored sprinkles)

Heat oven to 325 F.

In a medium mixing bowl, sift together flour, 1 cup brown sugar and salt.  Set aside.

Beat egg whites and cream of tartar in large bowl with electric mixer on medium speed until foamy. Beat in remaining brown sugar, 2 tablespoons at a time, on high speed until stiff but still glossy peaks form.  DO NOT UNDERBEAT.  Fold sugar-flour-salt mixture, 1/4 cup at a time, over beaten egg whites .  Lastly, fold in mango extract.   Pour cake batter into ungreased angel food or tube cake pan (10×4 inches).

Bake 50 to 55 minutes or until cake is done and top springs back when touched lightly.   Immediately turn pan upside down onto 2 soup cans.  Let hang until cake is cool.   Loosen side of cake with knife  and remove from pan.  Brush off crumbs.  Frost cake with whipped cream.   Decorate top with canned mango slices and maraschino cherries.

To make stabilized whipped cream:  whip cream, whip-it stabilizer and confectioners’ sugar until peaks form.  DO NOT OVERBEAT (or cream will become butter-like).

In case you are not crazy with frosted cakes, serve slices of this tall light cake with Bobby Flay’s Mango Caramel Sauce:

1 ripe mango, peeled, pitted and coarsely chopped
1 cup sugar
1/2 cup water
1/2 cup heavy cream

Place the mango in a food processor and process until smooth. Pass the mixture through a strainer into a bowl.  Combine the sugar and water in a small saucepan over high heat and cook until dark amber brown. Slowly add the heavy cream and mango puree and whisk until smooth. Transfer to a bowl and let cool slightly.   Source: Food network


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