My BFF loves angel food cake and this penuche candy from her childhood. Not being exactly sure what this is, or what she was remembering (she grew up in Africa) I came up with this angel food-like cake with a butterscotch frosting. It did the trick. It’s her birthday tradition now.
The frosting is a revelation, but a bit tricky. Cook the butter loads of brown sugar, and milk and boil 7 minutes. Once it chills, its sets up almost like taffy. Then whip with a bit of whipping cream for a beautiful creamy consistency. If you have some left over, eat with a spoon from a small bowl 🙂 –Jill Melton
1. Preheat oven to 325ºF.
2. In a large mixing bowl, sift together flour, baking powder and salt. Add brown sugar and mix well. Add oil, egg yolks, cold water and vanilla to the mixture and beat until smooth.
3. Beat egg whites with cream of tartar until stiff peaks form. Combine egg yolk mixture and egg whites and fold together gently.
4. Pour batter into an ungreased 10-inch tube pan and bake for 55 minutes, or until the top springs back when lightly touched. Cool in pan and remove sides.
5. To make penuche frosting: Combine all ingredients in a saucepan and cook, stirring constantly, over low heat until combined. Once combined, bring to a full boil, stirring constantly. Boil 7 minutes, then remove from heat and let cool completely. Chill 1- 2 hours. Beat until thick and creamy adding whipping cream to desired consistency. Pour over top of cooled cake. (icing will run down sides.)
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