Five Spice Angel Food Cake with Orange Creme Anglaise Homemade
Indulge in the delicate sophistication of this homemade Five Spice Angel Food Cake with Orange Crème Anglaise. This cloud-like dessert is infused with the warm, aromatic blend of five spice powder, bringing a unique and exotic twist to the classic angel food cake. Complemented by a velvety orange crème anglaise made from fresh orange zest and juice, this dessert offers a harmonious balance of citrusy brightness and spiced sweetness. Perfectly airy yet flavorful, this cake is ideal for elegant gatherings or a special treat at home. With simple pantry staples and a touch of finesse, this recipe is a show-stopping way to elevate your baking repertoire.
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Recipe Information
Ingredients
- 1 cup Cake flour
- 1.5 cups Granulated sugar
- 12 large Egg whites
- 1.5 teaspoons Cream of tartar
- 0.5 teaspoons Salt
- 1 teaspoon Vanilla extract
- 1 teaspoon Five spice powder
- 1 cup Whole milk
- 1 tablespoon Orange zest
- 0.5 cup Granulated sugar (for Crème Anglaise)
- 4 large Egg yolks
- 1 teaspoon Vanilla extract (for Crème Anglaise)
- 1 cup Heavy cream
- 0.25 cup Orange juice
Instructions
Preheat your oven to 350°F (175°C). Ensure that your angel food cake pan is clean and free of any grease; do not grease the pan.
Sift the cake flour and 1/2 cup of granulated sugar together twice to ensure a very fine, light mixture. Set aside.
In a large mixing bowl, add the egg whites, cream of tartar, and salt. Using a hand or stand mixer, beat the mixture on medium speed until foamy.
Gradually add the remaining 1 cup of granulated sugar, about 1 tablespoon at a time, while continuing to mix at medium-high speed. Beat until stiff peaks form and the mixture has a glossy texture.
Gently fold in the vanilla extract and five spice powder using a spatula, being careful not to deflate the mixture.
Sift the flour and sugar mixture over the beaten egg whites in three additions, folding gently after each addition until fully incorporated.
Pour the batter into the ungreased angel food cake pan. Use a knife or skewer to swirl through the batter to remove any large air pockets.
Bake for 40 to 45 minutes, or until the cake is golden brown and springs back lightly when touched.
Invert the pan immediately onto a cooling rack or bottle neck and let the cake cool completely before removing it from the pan.
While the cake cools, prepare the Orange Crème Anglaise. In a medium saucepan, heat the milk, heavy cream, orange zest, and orange juice over medium heat until just steaming; do not let it boil.
In a medium bowl, whisk together the egg yolks and 1/2 cup granulated sugar until pale and smooth.
Slowly pour a small amount of the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.
Pour the tempered egg mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens enough to coat the back of the spoon.
Remove the saucepan from the heat and stir in the vanilla extract. Strain the Crème Anglaise through a fine-mesh sieve into a clean bowl. Cover and refrigerate until chilled.
To serve, slice the angel food cake and drizzle with chilled Orange Crème Anglaise. Garnish with additional orange zest, if desired. Enjoy!
Nutrition Facts
Calories |
350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.8 g | 14% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 186 mg | 8% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 42.3 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 44 mg | 3% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 251 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
