How to make Angel Food Cake with Creme Anglaise -
This came is so light, perhaps that is why it is called angel food cake and when served with crème anglaise it becomes divine.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Refined flour (maida) (मैदा), Butter (मक्खन )
Cuisine : Fusion
Course : Desserts
For more recipes related to Angel Food Cake with Creme Anglaise checkout Pancake, Teatime Cardamon Cake, Sweet Surprise, Lemon Syrup Cake . You can also find more Desserts recipes like Margarita Pops Pear Tarte Tatin-Cook Smart Lemon Rasmalai Cheesecake Blueberry Orange Almond Loaf - SK Khazana
Angel Food Cake with Creme Anglaise Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Angel Food Cake with Creme Anglaise Recipe
Refined flour (maida) 1 cup + for dusting
Butter for greasing
Egg whites 7-8
Cream of tartar a pinch
Castor sugar (caster sugar) 230 grams
Salt a pinch
Baking soda ½ teaspoon
Blueberry jam as required
Whipped cream Vanilla as required
Fresh mint sprigs for garnishing
Crème anglaise
Fresh cream 2 cups
Vanilla pod 1
Egg yolks 5
Castor sugar (caster sugar) ¼ cup
Method
Step 1
Preheat oven to 180° C. Grease a baking tin with some butter and dust with some flour.
Step 2
Take egg whites in a bowl. Add cream of tartar and whisk well using an electric beater. Add half the castor sugar and whisk well till soft peaks appear. Refrigerate.
Step 3
Sift together flour, salt, baking soda and remaining castor sugar in another bowl.
Step 4
Add flour mixture gradually to egg white mixture and fold in well. Transfer into the greased baking tin and tap.
Step 5
Place the tin in the preheated oven and bake for 25 minutes. Remove from heat, cool and demould.
Step 6
To prepare crème anglaise, heat cream in a non-stick pan. Slit the vanilla pod, add to pan and whisk.
Step 7
Take egg yolks in another bowl. Add castor sugar and whisk. Add some vanilla cream mixture and whisk well.
Step 8
Add yolk-cream mixture to remaining vanilla cream mixture in the pan, switch on heat, whisk and cook for 30 seconds.
Step 9
Strain the mixture into another bowl and chill in the refrigerator.
Step 10
Halve the cake horizontally and cut them into roundels with a medium sized cookie cutter.
Step 11
Put 3 tablespoons crème anglaise into individual martini glasses and place one cake roundel on top. Spread some blueberry compote over and put whipped cream quenelles on top.
Step 12
Garnish with mint sprigs and serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
