Caramel Drizzled Angel Food Cake Recipe

For a Caramel Drizzled Angel Food Cake, you’ll need: 1 cup cake flour, 1 1/2 cups granulated sugar, 12 large egg whites (room temperature), 1 teaspoon cream of tartar, 1/4 teaspoon salt, 1 teaspoon vanilla extract, and 1/2 cup caramel sauce (store-bought or homemade). Preheat oven to 350°F (175°C). Sift cake flour and 3/4 cup sugar together, set aside. In a large bowl, beat egg whites with cream of tartar and salt using an electric mixer on medium speed until foamy. Gradually add remaining 3/4 cup sugar, beating on high until stiff peaks form. Add vanilla extract and mix gently. Fold in flour mixture in three batches, being careful not to deflate the batter. Pour batter into an ungreased 10-inch tube pan. Bake for 35-40 minutes or until the top springs back when lightly touched. Invert pan immediately and cool completely, about 1 hour. Run a knife around edges to release cake onto a plate. Warm caramel sauce slightly if needed for drizzling consistency. Drizzle over the cooled cake, letting it run down the sides. Slice and serve immediately. For homemade caramel, melt 1/2 cup sugar in a saucepan over medium heat until amber, then slowly stir in 1/4 cup heavy cream and a pinch of salt until smooth. Cool slightly before using. Enjoy this light, airy dessert with a sweet caramel finish!