• 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
  • 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.


 Adapted from David Bonom,  Cooking Light MAY 2007 and Cooking Light August 2000

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.


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