This twist on the delicate ultra-airy classic has a subtle sweetness tempered by a hint of caramel.
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Angel Food Cake Recipe
Serious Mealtimes / Vicky Wasik
Last week I was a guest at the James Beard Foundation Media Awards. I was nominated for an article about my favorite thing in the universe: toasted sugar. If you’re unfamiliar with my technique it’s a way to make granulated caramel that you can use in any recipe as a substitute for white sugar to tame the overall sweetness and add depth of flavor.
Even though I didn’t win the fact that I live in a world where playing with sugar gets me invited to fancy parties is reason enough to celebrate. So I wanted to create a dessert where toasted sugar would be the star and there’s no better showcase for that than angel food cake. It transforms the usual sweet simplicity of cake into something much more nuanced and complex.
