Angel Food Cake with Creme Anglaise | Sanjeev Kapoor Khazana

This recipe has quite a few steps to follow but the end result is a creamy sinful dessert to indulge. Watch this video to find out how to make this recipe.

ANGEL FOOD CAKE WITH CRÈME ANGLAISE

Ingredients

1 cup refined flour + for dusting
Butter for greasing
7-8 egg whites
A pinch cream of tartar
230 grams castor sugar
A pinch salt
½ teaspoon baking soda
Blueberry compote as required
Vanilla whipped cream as required
Fresh mint sprigs for garnishing
Crème anglaise
2 cups fresh cream
1 vanilla pod
5 egg yolks
¼ cup castor 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 well. Transfer into the greased baking tin and tap.
5. Put the tin into 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 in another bowl and refrigerate to chill.
10. Halve the cake horizontally and cut them into roundels using a medium size 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.

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Cuisine - Fusion

Course - Desserts

Dish - Desserts