- ANGEL FOOD CAKE
- 1 cup cake flour
- 1 cup powdered sugar, divided
- 3/4 cup granulated sugar
- 12 large egg whites
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/2 teaspoon almond extract
- 1 1/2 teaspoons Nielsen - Massey Vanilla Bean Paste or vanilla extract
- CREME ANGLAISE
- 2/3 cup sugar
- 8 large egg yolks
- 3 1/2 cups 1% low-fat milk
- 1 tablespoon vanilla extract
- sliced berries
- whipped topping
When it comes to dessert, I do not discriminate. I love decadent chocolate, gooey caramel, nutty, chewy, crispy and fruity desserts. My taste buds beg me to end each meal with something sweet. Yes, I admit it. I am addicted to sugar. Unfortunately too much of a good thing is not ultimately good for you. I believe in moderation. It is okay to indulge once in a while, as long as you’re giving your body all the nutrients it needs to excel and stay healthy.
That is why I love Angel Food Cake! Its light and airy texture bursting with notes of vanilla is the perfect finale to a nutritious dinner. The best part of this recipe is that instead of discarding all of your egg yolks for this meringue based cake, you can transform them into a fabulous creme anglaise. I used mini bundt pans to create individual cakes, but of course you can use one large tube pan.
Preheat oven to 375°.
Separate the egg whites into the large bowl of your standmixer saving 8 of the egg yolks in a medium or large sauce pan.
To prepare cake, place a rack in the lower third of oven. Lightly spoon flour into a dry measuring cup; level with a knife. Sift together flour and 1/2 cup powdered sugar. Sift together remaining 1/2 cup powdered sugar and 3/4 cup granulated sugar in another bowl. Place egg whites in a large bowl of your standmixer and beat on high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Slowly add powdered and granulated sugar mixture beating until stiff peaks form. Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in. Fold in almond and vanilla extracts.
Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 375° for 30 minutes or until cake springs back when lightly touched. If using individual bundt pans adjust baking time to 10-12 minutes. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert the cake onto a plate.
While the cake is baking, prepare the crème anglaise. Combine 2/3 cup sugar with the yolks in the saucepan, stirring with a whisk until blended. Gradually add milk to the pan, stirring constantly with a whisk. Cook over medium heat until mixture coats the back of a spoon (about 8 minutes), stirring constantly. Immediately pour mixture into a bowl; stir in vanilla. Cover and chill (the mixture will thicken as it cools).
Serve a slice of cake or mini bundt cake with the chilled creme anglaise, whipped topping (such as light Truwhip) and fresh berries.