Rich penuche frosting adds layers of decadence to an otherwise fluffy, Angel Food-like cake.
Serves: 20Save Share
2 1/4 cup cake flour
3 teaspoon baking powder
1 teaspoon salt
2 cup brown sugar, lightly packed
1/2 cup vegetable oil
5 egg yolks
3/4 cup cold water
2 teaspoon vanilla extract
6 egg whites
1/2 teaspoon cream of tartar
2 2/3 cup brown sugar, lightly packed
2/3 cup milk
2/3 cup butter
1/4 teaspoon salt
Preheat oven to 325F.
Whisk together flour, baking powder and salt. Add brown sugar; mix well. Add oil, egg yolks, cold water and vanilla; beat until smooth.
Beat egg whites with cream of tartar until stiff peaks form. Gently fold into batter.
Pour batter into ungreased 10-inch tube pan; bake 55 minutes or until the top springs back when lightly touched. Invert cake and let it hang upside down on a bottle until completely cooled.
Loosen sides with a knife or spatula, then turn pan over and knock pan to release cake.
To make penuche frosting, combine all ingredients in a saucepan; cook, stirring constantly, over low heat until combined, then bring to a full boil. Boil 7 minutes; remove from heat. Let cool completely. Chill 2 hours. Beat until thick and creamy. Spread over sides and top of cooled cake.