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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 16 |
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With creme anglaise & strawberries. Angel food cake was another thing (along with custard and floating islands) that I didn't think could be homemade. Imagine my elation when I found this recipe in Cooking Light. We always had Angel food cake on the 4th of July (along with root beer floats). This is a good recipe - worth getting a special pan for. Ingredients:
8 cups sliced strawberries |
2 tablespoons granulated sugar |
2 tablespoons orange juice |
1 teaspoon grated orange rind |
3/4 cup slivered almonds |
2 tablespoons granulated sugar |
1 cup sifted cake flour |
1/2 cup powdere sugar |
1/2 teaspoon salt |
10 large egg whites |
1 1/4 teaspoons cream of tartar |
3/4 cup granulated sugar |
1 1/2 teaspoons almond extract |
2/3 cup sugar |
8 large egg yolks |
3 1/2 cups low-fat milk |
1 tablespoon vanilla extract |
Directions:
1. Preheat oven to 325°F.
2. For strawberries, combine berries, 2 Tbsp sugar, 2 Tbsp orange juice and orange rind in a bowl. Chill, covered, in fridge 2 hours.
3. For cake, place almonds and 2 Tbsp sugar in food processor and pulse until finely chopped. Sift together the flour, powdered sugar and salt into a bowl. Tip in almond mixture and stir to combine. Set aside. Beat egg whites in a large bowl at high speed until foamy. Add cream of tartar and beat to soft peak stage. Add 3/4 cup sugar, 1 Tbsp at a time, gradually beating to stiff peaks. Sprinkle flour mixture over egg white mixture, 1/4 cup at a time and fold together. Fold in almond extract. Spoon batter into an ungreased 10-inch tube pan and spread evenly. Bake at 325 degrees F for 1 hour or until cake springs back when lightly pressed with finger.
4. While cake bakes, prepare creme anglaise. Combine 2/3 cup sugar and yolks in large saucepan, stirring with wire whisk til blended. Gradually add milk stirring constantly with whisk. Cook over medium heat until mixture coats back of a spoon (around 8 minutes), stirring constantly. Pour mixture inot a bowl and stir in vanilla. Cover and chill. Mixture will thicken as it cools.
5. Invert cake pan and cool (my mom always balanced it on a glass pop bottle). Loosen cake from sides of pan using a narrow metal spatula. Invert onto serving plate. Serve with strawberries and creme anglaise.
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