Toffee

Angel Food Cake

Ingredients:

1 cup cake flour (or 1 cup minus 2 tablespoons all-purpose flour)

1 cup confectioners’ sugar

1-1/2 cups egg whites (about 10-12)*

1 tsp. cream of tartar

1/8 tsp. salt

2 tsp. vanilla extract

1/2 tsp. almond extract

1-1/4 cups superfine sugar

Sift flour and confectioners’ sugar together twice, set aside. In a mixing bowl, beat egg whites, cream of tartar and salt on medium speed until soft peaks form. Add vanilla and almond extract, gradually beat in sugar, about 2 tablespoons at a time, until stiff peaks form, scraping bowl occasionally. Gradually fold in flour mixture, about 1/2 cup at a time. Pour into an ungreased 10-inch tube pan. Bake at 325 F for 45-55 minutes or until lightly browned and entire top appears dry. Immediately invert cake pan onto a wire rack, cool completely, about 1 hour.

Topping:

3 cups heavy whipping cream

8 T. superfine sugar

3 tsp. almond extract

In a mixing bowl, whip cream until peaks form, sprinkle in sugar and almond extract and beat well.

Toffee:

1 cup butter

3/4 cup semi-sweet chocolate chips

1 cup sugar

Place butter and sugar in small saucepan and cook over med-low heat for about 25 minutes until the mixture reaches 300 F on candy thermometer. Immediately pour onto wax paper lined jelly roll pan and spread to edges of pan. Sprinkle chocolate chips on top. Let set for 5 minutes, then spread over toffee. Place in refrigerator until cold, then break into pieces. To get the small pieces, you need to put them in a food processor and pulse until preferred size.

Remove cake from pan, and slice horizontally into 3 sections. Put bottom section on a serving plate and cover with 1 cup of topping and sprinkle with chopped toffee. Repeat with next section, then place on the top cake layer and cover with the rest of the topping. Garnish cake as you like. Store cake in the refrigerator.

*I purchase my eggs from a local farmer in Kempton.