Butterscotch Angel Cake Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F and prepare a tube pan by greasing it.
• STEP 2.In a large bowl, beat the egg whites until foamy. Gradually add in the sugar and continue beating until stiff peaks form.
• STEP 3.In a separate bowl, combine the flour, butterscotch chips, and brown sugar. Gradually fold this mixture into the egg white mixture.
• STEP 4.Pour the batter into the prepared tube pan and smooth the top. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
• STEP 5.Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
• STEP 6.To make the butterscotch glaze, melt the butterscotch chips and butter in a saucepan over low heat. Stir until smooth and then remove from heat.
• STEP 7.Pour the glaze over the cooled cake, allowing it to drizzle down the sides. Let the glaze set before serving.
• STEP 8.Slice and serve the Butterscotch Angel Cake. Store any leftovers in an airtight container at room temperature for up to 3 days.

Cooking Tips

• Make sure to beat the egg whites until stiff peaks form to ensure a light and fluffy cake.
• Fold the dry ingredients into the egg white mixture gently to avoid deflating the batter.
• Let the cake cool completely before adding the glaze to prevent it from melting too quickly.
• For an extra touch, garnish the cake with whipped cream and butterscotch chips before serving.

Storage and Serving

• Store any leftovers in an airtight container at room temperature for up to 3 days.
• Serve the Butterscotch Angel Cake as a dessert at parties or special occasions.
• Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.