Butterscotch Angel Cake Recipe

Recipe By Slurrp

Butterscotch Angel Cake is a light and fluffy dessert that combines the flavors of butterscotch and angel food cake. The cake is made with a mix of butterscotch chips and brown sugar, giving it a rich and caramel-like flavor. It is then topped with a creamy butterscotch glaze that adds a sweet and decadent touch. This cake is perfect for any occasion and is sure to impress your guests with its delicious taste and beautiful presentation.

3.6
11 Rating -
Rate
Vegdiet
25minstotal
20minsPrep
25m.total
20m.Prep
Butterscotch Angel Cake
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ingredients serve

Ingredients for Butterscotch Angel Cake Recipe

  • 0.19 cup All Purpose Flour
  • 0.19 cup Butterscotch Chips
  • 0.13 cup Brown Sugar
  • 1.50 Egg Whites
  • 0.19 cup Granulated Sugar
  • 0.06 cup Unsalted Butter, Melted
  • 0.03 teaspoon Salt

Directions: 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.
Nutrition
value
136
calories per serving
6 g Fat2 g Protein18 g Carbs3 g FiberOther

Current Totals

  • Fat
    6g
  • Protein
    2g
  • Carbs
    18g
  • Fiber
    3g

MacroNutrients

  • Carbs
    18g
  • Protein
    2g
  • Fiber
    3g

Fats

  • Fat
    6g

Vitamins & Minerals

  • Calcium
    27mg
  • Iron
    < 1mg
  • Vitamin A
    2mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    16mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    4mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    17mg
  • Manganese
    < 1mg
  • Phosphorus
    42mg
  • Selenium
    5mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp