Reviews (1)
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15 Ratings
5 star values:
6
4 star values:
5
3 star values:
2
2 star values:
2
1 star values:
0
Martha Stewart Member
Rating: Unrated
04/01/2013
I made this for my mother-in-law's birthday at her request and she loved it! The cake came out light, moist, very flavorful and I think the vanilla bean did the trick!
Back to Mama’s Angel Food Cake with Bourbon Creme Anglaise
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes one 10-inch cake
3152_050708_angelfoodcake.jpg
Ingredients
Ingredient Checklist
1 1/4 cups sifted cake flour (not self-rising)
1 1/2 cups sugar
12 large egg whites, at room temperature
1 1/2 teaspoons cream of tartar
1/4 teaspoon fine sea salt
1/2 vanilla bean, split and scraped or 1 1/2 teaspoons pure vanilla extract
1/4 teaspoon almond extract
Bourbon Creme Anglaise, optional
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes one 10-inch cake
3152_050708_angelfoodcake.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes one 10-inch cake
Recipe Summary
Yield: Makes one 10-inch cake
Yield: Makes one 10-inch cake
Makes one 10-inch cake
3152_050708_angelfoodcake.jpg
3152_050708_angelfoodcake.jpg
Ingredients
Ingredients
- 1 1/4 cups sifted cake flour (not self-rising)
- 1 1/2 cups sugar
- 12 large egg whites, at room temperature
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon fine sea salt
- 1/2 vanilla bean, split and scraped or 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon almond extract
- Bourbon Creme Anglaise, optional
Directions
Preheat oven to 375 degrees with a rack set in the center of the oven.
Sift flour together with 3/4 cup sugar. Repeat process three times; set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites, cream of tarter, and salt on medium speed until foamy. Add vanilla-bean seeds and almond extract. With the mixer on medium speed, slowly add remaining 3/4 cup sugar. Continue mixing until whites are glossy and stiff peaks form.
Sift enough of the flour mixture over the egg white mixture to lightly dust the top. Gently fold flour mixture into the egg white mixture. Repeat process until all the flour is incorporated into the egg white mixture.
Gently spoon batter into a 10-inch tube pan. With a spatula or knife, using a circular motion, cut through the batter twice to eliminate any large pockets of air. Smooth top to remove any large peaks.
Transfer to oven and bake until golden brown and a cake tester inserted into the center comes out clean, 35 to 40 minutes. Invert pan over a bottle (such as a 2-liter soda bottle or wine bottle) until completely cooled, about 2 hours.
To serve, set upright, and using a butter knife or a long spatula, loosen the cake from the sides of the pan. Invert onto a serving plate. Slice using a serrated knife or an angel food cake cutter; serve drizzled with bourbon creme anglaise, if desired.
Reviews (1)
Add Rating & Review
15 Ratings
5 star values:
6
4 star values:
5
3 star values:
2
2 star values:
2
1 star values:
0
Martha Stewart Member
Rating: Unrated
04/01/2013
I made this for my mother-in-law's birthday at her request and she loved it! The cake came out light, moist, very flavorful and I think the vanilla bean did the trick!
Reviews (1)
Add Rating & Review
15 Ratings
5 star values:
6
4 star values:
5
3 star values:
2
2 star values:
2
1 star values:
0
Add Rating & Review
15 Ratings
5 star values:
6
4 star values:
5
3 star values:
2
2 star values:
2
1 star values:
0
15 Ratings
5 star values:
6
4 star values:
5
3 star values:
2
2 star values:
2
1 star values:
0
15 Ratings
5 star values:
6
4 star values:
5
3 star values:
2
2 star values:
2
1 star values:
0
- 5 star values:
- 6
- 4 star values:
- 5
- 3 star values:
- 2
- 2 star values:
- 2
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
04/01/2013
I made this for my mother-in-law's birthday at her request and she loved it! The cake came out light, moist, very flavorful and I think the vanilla bean did the trick!
Martha Stewart Member
Rating: Unrated
04/01/2013
I made this for my mother-in-law's birthday at her request and she loved it! The cake came out light, moist, very flavorful and I think the vanilla bean did the trick!
Rating: Unrated
All Reviews for Mama’s Angel Food Cake with Bourbon Creme Anglaise
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Mama’s Angel Food Cake with Bourbon Creme Anglaise
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
