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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 237
  • Calories from fat: 22%
  • Fat: 5.8g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 1g
  • Protein: 7.2g
  • Carbohydrate: 39.6g
  • Fiber: 2.3g
  • Cholesterol: 111mg
  • Iron: 1.3mg
  • Sodium: 138mg
  • Calcium: 103mg

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

  1. Preheat oven to 325°.
  2. To prepare strawberries, combine first 4 ingredients in a bowl. Cover and chill 3 hours.
  3. 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.
  4. 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).
  5. 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.
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