Angel Food Cake with Creme Anglaise

Ingredients list for Angel Food Cake with Creme Anglaise

• + for dusting Refined flour (maida) 1 cup
• for greasing Butter
• 7-8 Egg whites
• a pinch Cream of tartar
• 230 grams Castor sugar (caster sugar)
• a pinch Salt
• ½ teaspoon Baking soda
• as required Blueberry jam
• as required Whipped cream Vanilla
• for garnishing Fresh mint sprigs
• Crème anglaise
• 2 cups Fresh cream
• 1 Vanilla pod
• 5 Egg yolks
• ¼ cup Castor sugar (caster sugar)

Method

1. Preheat oven to 180° C. Grease a baking tin with some butter and dust with some flour.
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.
3. Sift together flour, salt, baking soda and remaining castor sugar in another bowl.
4. Add flour mixture gradually to egg white mixture and fold in well. Transfer into the greased baking tin and tap.
5. Place the tin in the preheated oven and bake for 25 minutes. Remove from heat, cool and demould.
6. To prepare crème anglaise, heat cream in a non-stick pan. Slit the vanilla pod, add to pan and whisk.
7. Take egg yolks in another bowl. Add castor sugar and whisk. Add some vanilla cream mixture and whisk well.
8. Add yolk-cream mixture to remaining vanilla cream mixture in the pan, switch on heat, whisk and cook for 30 seconds.
9. Strain the mixture into another bowl and chill in the refrigerator.
10. Halve the cake horizontally and cut them into roundels with a medium sized cookie cutter.
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.
12. Garnish with mint sprigs and serve immediately.