Angel cake is one of my mom’s favourite so I decided to make it for her. It’s a great dessert for hot summer nights and it’s also very versatile. You can put pretty much whatever you wish on it to dress it up 🙂 Caramel, heavy cream and fresh fruits, chocolate drizzle…Source: http://allrecipes.com/Recipe/angel-food-cake-iii/detail.aspx Source: http://www.taste.com.au/recipes/81/traditional+vanilla+custard
Course: Dessert Yield: 12 servings Prep Time: 15 mins Cook Time: 45 mins
- 1 Cup of cake flour
- 1/2 Cup of white sugar
- 12 egg whites (keep 8 egg yolks aside for the custard)
- 1 1/2 Teaspoon of vanilla extract
- 1 1/2 Teaspoon cream of tartar
- 1/2 Teaspoon of salt
- 4 fresh ripe peaches (or whatever fresh fruits you are using)
- 2 Cup of whole milk (3.25%)
- 2 Cup of half and half cream
- 2 vanilla bean or 1 tablespoon of vanilla extract
- 8 egg yolks
- 2 Tablespoon of corn starch
- 2/3 Cup of sugar
- For the cake : Preheat the oven to 375 degrees F (190 degrees C). Be sure that your 10 inch tube pan is clean and dry. Any amount of oil or residue could deflate the egg whites.
- Sift together the flour, and 3/4 cup of the sugar, set aside.
- In a large bowl, whip the egg whites along with the vanilla, cream of tartar and salt, to medium stiff peaks. Gradually add the remaining sugar while continuing to whip to stiff peaks. When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, one third at a time. Do not overmix. Put the batter into the tube pan.
- Bake for 40 to 45 minutes in the preheated oven, until the cake springs back when touched. Balance the tube pan upside down on the top of a bottle, to prevent decompression while cooling. If you can't do that, put it on a cooling rack,without taking the cake out of the pan
- When cool, run a knife around the edge of the pan and invert onto a plate.
- For the vanilla custard, combine milk and cream in a small saucepan. Using a sharp knife, split vanilla bean in half lengthways and scrape out seeds (or put the vanilla extract in the milk mixture). Add bean and seeds to milk mixture. Place over medium heat. Cook, stirring constantly, for 5 minutes or until hot (do not allow to boil). Remove saucepan from heat.
- Whisk egg yolks, cornstarch (thoroughly) and sugar in a heatproof bowl until well combined. Remove vanilla beans from milk mixture. Pour hot milk mixture over egg yolk mixture, whisking constantly.
- Return mixture to saucepan over low heat. Cook, stirring constantly, for 15 to 20 minutes or until custard thickens and coats the back of a metal spoon (do not allow custard to boil, as it might curdle).Let in cool a bit and drizzle it all over the cake.
- Notes: If cooling custard for later use, cover the surface with plastic wrap to prevent a skin forming.
- Slice the cake in half and but fresh fruits, like peaches or strawberries. Drizzle some custard over them. Put the other half of the cake back on top of the lower half, add fruits on top it as well and drizzle more custard.