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Heavenly Angel Food Cake with Vanilla Bean Creme Anglaise

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Debbie Matenopoulos is celebrating the release of Hallmark eBook's "A Heavenly Christmas" with this delicious dessert.
Ingredients

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

Directions

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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