Ingredients for Five Spice Angel Food Cake With Orange Creme Anglaise Homemade
- Cake Flour
- Chinese Five Spice Powder
- Kosher Salt
- 12 large egg whites
- 1 teaspoon cream of tartar
- Almond Extract
- 1 ½ cups granulated sugar
- Half And Half
- Orange, Rind Of
- 4 large egg yolks
- Grand Marnier
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How to Make Five Spice Angel Food Cake With Orange Creme Anglaise Homemade
- **Cake:** Preheat oven to 350°F (175°C). In a medium bowl, sift together 1 ½ cups cake flour, 1 teaspoon five-spice powder, and ¼ teaspoon salt. Sift again.
- In a clean, grease-free bowl of an electric mixer fitted with a whisk attachment, beat 12 large egg whites, 1 teaspoon cream of tartar, 1 teaspoon vanilla extract, and 1 teaspoon orange extract at medium speed until frothy.
- Increase speed to high and beat until soft peaks form. Gradually add 1 ½ cups granulated sugar, beating until stiff, glossy peaks form. Do not overbeat.
- Gently fold in half of the dry ingredients into the egg white mixture using a rubber spatula. Fold in the remaining dry ingredients until just combined. Do not overmix.
- Pour batter into an ungreased 10-inch tube pan. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Invert the pan onto a wire rack immediately upon removal from the oven. Let cool completely, upside down.
- **Crème Anglaise:** While the cake is baking, combine 2 cups heavy cream, ½ cup granulated sugar, and the zest of 1 large orange in a 2-quart saucepan over medium-high heat.
- Bring to a scald (just before boiling), remove from heat, and steep for 30 minutes. Reheat to a scald.
- In a medium bowl, whisk 4 large egg yolks. Temper the yolks by slowly whisking in a ladleful of the hot cream mixture.
- Pour the tempered yolks into the saucepan with the remaining cream mixture. Cook over medium heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon (about 5 minutes).
- Immediately strain the crème anglaise through a fine-mesh sieve into a clean bowl. Place the bowl in a larger bowl filled with ice water to cool completely.
- Once cool, stir in 2 tablespoons orange liqueur (optional).
- When the cake is completely cool, run a knife around the edges of the pan to loosen. Invert onto a serving plate.
- Slice the cake using a serrated knife and serve each piece topped with a generous spoonful of crème anglaise.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
141g
Fat
22g
Carbs
16g
