Almond Angel Food Cake with Crème Anglaise and Macerated Strawberries

This recipe highlights eggs at their very best--the cake gets its regal airiness from beaten egg whites, and the crème anglaise gets its silky-smooth consistency form egg yolks. This cake doesn't rise as much as a traditional angel food cake does because of the almonds, which weigh it down slightly.

Yield:

16 servings (serving size: 1 slice cake, 1/3 cup strawberries, and 1/4 cup crème anglaise))

Recipe from

Nutritional Information

Calories 237
Caloriesfromfat 22 %
Fat 5.8 g
Satfat 1.4 g
Monofat 2.7 g
Polyfat 1 g
Protein 7.2 g
Carbohydrate 39.6 g
Fiber 2.3 g
Cholesterol 111 mg
Iron 1.3 mg
Sodium 138 mg
Calcium 103 mg

Ingredients

Strawberries:
8 cups sliced strawberries
2 tablespoons granulated sugar
2 tablespoons orange juice
1 teaspoon grated orange rind
Cake:
3/4 cup slivered almonds
2 tablespoons granulated sugar
1 cup sifted cake flour
1/2 cup powdered 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
Crème Anglaise:
2/3 cup sugar
8 large egg yolks
3 1/2 cups 1% low-fat milk
1 tablespoon vanilla extract

Preparation

Preheat oven to 325°.

To prepare strawberries, combine first 4 ingredients in a bowl. Cover and chill 3 hours.

To prepare cake, place almonds and 2 tablespoons granulated sugar in a food processor; pulse until finely chopped. Sift together the flour, powdered sugar, and salt into a bowl. Combine the almond mixture with flour mixture, and set aside. Beat egg whites in a large bowl at high speed of a mixer until foamy. Add cream of tartar; beat until soft peaks form. Add 3/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Sprinkle the flour mixture over the egg white mixture, 1/4 cup at a time; fold in. Fold in almond extract. Spoon the batter into an ungreased 10-inch tube pan, and spread evenly. Bake at 325° for 1 hour or until the cake springs back when lightly touched.

While the cake is baking, prepare the crème anglaise. Combine 2/3 cup sugar and yolks in a large saucepan, stirring with a whisk until blended. Gradually add milk to the pan, stirring constantly with a whisk. Cook over medium heat until mixture coats the back of a spoon (about 8 minutes), stirring constantly. Immediately pour mixture into a bowl; stir in vanilla. Cover and chill (the mixture will thicken as it cools).

Invert cake pan, and cool for 40 minutes. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto plate. Serve with strawberries and crème anglaise.

Note:

August 2000