Heavenly Angel Food Cake with Vanilla Bean Creme Anglaise

Heavenly Angel Food Cake with Vanilla Bean Creme Anglaise
Debbie Matenopoulos is celebrating the release of Hallmark eBook's "A Heavenly Christmas" with this delicious dessert.

Ingredients for Angel Food Cake

  • 12 large egg whites, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt
  • 1½ teaspoons cream of tartar
  • 1½ cups white sugar, divided
  • 1 cup cake flour

Ingredients for Creme Anglaise

  • 2 cups heavy cream
  • ½ cup sugar
  • ½ vanilla bean, split, seeds scraped
  • 4 large egg yolks, whisked
  • ¼ cup powdered confectioner’s sugar
  • 3 cups fresh berries (blueberries, strawberries, blackberries, raspberries)
  • ½ cup white sugar

Angel Food Cake - Home & Family


1. To prepare angel food cake: preheat oven to 325°F. Combine egg whites, vanilla and salt in a mixing bowl; using a wire whip attachment, beat on medium speed until soft peaks form. Add cream of tartar; beat on high speed until glossy stiff peaks form.

2. Remove bowl from mixer stand. Using a soft spatula, fold ¾ cup sugar into
beaten egg whites, ¼ cup at a time.

3. In a separate bowl, sift cake flour and ¾ cup sugar together; gradually fold into
egg mixture. Gently spoon into an ungreased 10-inch tube pan.

4. Bake for 45 minutes, or until cake top springs back when touched. Immediately
invert pan; cool for 1½ hours. Loosen edges around the cake with a knife to remove
from pan.

5. To prepare crème anglaise: combine heavy cream, sugar, vanilla bean and
scraped seeds in a medium saucepan; heat to a simmer. Remove from heat.

6. Slowly whisk 1cup hot cream mixture into egg yolks, ¼ cup at a time. Gradually
add egg yolk mixture into saucepan, whisking constantly. Stir over low heat with a
wooden spoon until custard thickens, about 5 minutes. Strain sauce into bowl,
cover and chill. (Custard can be made 1 day ahead.)

7. To assemble dessert: sift powdered sugar generously over top and sides of angel
food cake. Dredge berries in sugar and arrange over top of cake.

8. To serve: using a serrated knife, slice cake; top each slice of angel food cake and
berries with 2 tablespoons crème anglaise.

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