Five-Spice Angel Food Cake With Orange Creme Anglaise-Homemade

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1hr 10mins
1 ten inch cake

Ingredients Nutrition


  1. For cake: In bowl, sift together flour, five-spice powder and salt.
  2. Sift mixture a second time.
  3. In the bowl of an electric mixer with a whisk attachment, beat egg whites, cream of tartar, and extracts together at medium speed.
  4. Increase speed to high and continue to beat mixture until soft peaks form.
  5. Gradually add the sugar, beating until just before peaks are stiff.
  6. Egg white mixture should be glossy and smooth.
  7. Be careful not to over beat, or the cake will not be as tall.
  8. Fold half of the flour mixture into the egg white mixture with a rubber spatula.
  9. Then fold in the remaining flour mixture, being careful not to overwork the batter and knock the air out.
  10. Pour batter into ungreased 10-inch tube pan and place on the middle oven rack.
  11. Bake at 350°F until a toothpick inserted in the middle of the cake comes out clean, 45 to 50 minutes.
  12. For Creme Anglaise: Meanwhile, in a 2-quart pan over medium-high heat, combine the half-and-half, sugar and orange peel.
  13. Bring the mixture to a scald (just below the boiling point), then remove from heat and set aside for the flavors to steep for 30 minutes.
  14. Return the pan to heat and reheat to scalding.
  15. Back to Cake: Remove cake from oven and let stand for a few minutes before inverting onto a rack to cool; do not remove cake from pan yet.
  16. Back to Sauce: In a medium bowl, whisk egg yolks.
  17. Add a ladle full of the scalded cream mixture to the yolks to temper them, whisking immediately.
  18. This is important or you will end up with scrambled eggs instead of a nice sauce.
  19. With heat at medium, add warmed yolks to pan, whisking constantly until mixture is thick enough to coat the back of a spoon, about 5 minutes.
  20. (Do not allow mixture to come to a boil.) Immediately pour mixture through a fine-mesh sieve into a clean bowl.
  21. Set the bowl into a larger bowl of ice water and allow it to cool.
  22. When cold, stir in the orange-flavored liqueur.
  23. Back to cake: When cake is completely cool, turn pan over and gently run a knife around the edges to loosen cake.
  24. Turn cake out onto a serving plate.
  25. Cut cake using a serrated knife and serve each piece atop a pool of creme anglaise.

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