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.

Sanjeev Kapoor

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 custard Chocoliest Brownies Grilled Peach Yogurt Sundae Fruit Cream Canadian Style

Angel Food Cake with Creme Anglaise

Angel Food Cake with Creme Anglaise Recipe Card

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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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MasterChef Sanjeev Kapoor

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.