Mamas Angel Food Cake With Bourbon Creme Anglaise Recipes

Steps:

• Position an oven rack in the lower part of the oven. Preheat the oven to 375°F. Sift the flour with 3/4 cup of the sugar. Re-sift three times. Set aside.
• To prepare the batter, in the bowl of a heavy-duty mixer fitted with the whisk, place the egg whites, salt, and cream of tartar. Whisk on medium speed until foamy. Add the vanilla-bean seeds and almond extract. With the mixer on medium speed, add the remaining 3/4 cup of sugar, a little at a time, until the whites are glossy and hold stiff peaks when the whisk is lifted. Sift enough of the flour mixture in to dust the top of the foam. Using a spatula, fold in gently. Continue until all of the flour mixture is incorporated.
• Gently spoon the batter into an ungreased 10-inch tube pan. With a spatula or a knife, using a circular motion, cut through the batter twice to eliminate any large pockets of air. Smooth the top to remove any large peaks.
• Bake until golden brown and a cake tester inserted into the center comes out clean, 35 to 40 minutes. Invert the pan over a bottle (such as a 2-liter soda bottle or wine bottle) and let rest until completely cooled, about 2 hours.
• To serve, set upright, and using a butter knife or long spatula, loosen the cake from the sides of the pan. Invert onto a serving plate. Slice with a serrated knife or angel food cake cutter. Serve drizzled with crème anglaise.
• The cake will keep in an airtight container for up to 2 days.
• Make an ice bath by filling a large bowl halfway with ice cubes and water.
• In a saucepan, bring the milk almost to a boil over medium heat. In a second saucepan, blend together the egg yolks, sugar, and salt with a wooden spoon until thick and light (be careful not to make the mixture foamy). Mix in half the hot milk, then transfer the mixture to the other saucepan with the remaining milk and blend. Add the bourbon.
• Decrease the heat to low and simmer gently, stirring constantly with a wooden spoon. Continue stirring the custard until thick enough to coat the back of the spoon and the mixture reaches 180°F on an instant-read thermometer. Remove from the heat.
• Set a sieve over a large, clean bowl and pass the custard through the sieve.
• Place the bowl in the ice bath, and stir the custard until it has completely cooled. Lay a piece of plastic wrap directly on the surface of the custard to prevent a skin from forming. Store the custard in the refrigerator for up to 24 hours.

Steps:

• Preheat oven to 350 degrees. Place flour and salt in a sieve set over a bowl; sift into bowl, and set aside. With a mixer, beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar; beat until soft peaks form. Continue to beat, gradually adding sugar; beat until stiff peaks form, about 2 minutes. Add vanilla; beat to combine.
• Gently transfer egg-white mixture to a large, wide bowl. In four batches, using the sieve again, sift flour mixture over egg-white mixture. While turning the bowl, use a rubber spatula to fold in the mixture by cutting down the center and coming up the sides.
• Gently spoon batter into an ungreased angel food cake pan with a removable bottom; smooth top. Cut a knife or small spatula through batter to release air bubbles. Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes. Invert pan; let cool in pan, 1 hour. Run a knife around the inside of the pan and around the tube to release cake, and unmold. Use knife to release cake from bottom of pan, and remove.

Steps:

• Prepare an ice-water bath; set aside.
• Place milk in a medium saucepan and bring to a boil over medium heat. In a medium bowl, whisk together egg yolks, sugar, and salt until thick and light. Slowly pour in half of the hot milk, while stirring constantly. Slowly pour the egg mixture into the remaining milk mixture, stirring constantly. Stir in bourbon.
• Place saucepan over low heat and bring to a gentle simmer, stirring constantly. Continue cooking until mixture is thick enough to coat the back of a spoon and reaches 180 degrees on an instant-read thermometer. Remove from heat.
• Strain creme anglaise through a fine mesh sieve set over a medium bowl. Set bowl in ice water bath and stir creme anglaise until cooled. Keep refrigerated until ready to use, up to 1 day.

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside. , Place oven rack in the lowest position. Preheat oven to 350°. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake until lightly browned and entire top appears dry, 35-40 minutes. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate.

Steps:

• Make an ice bath by filling a large bowl halfway with ice cubes and water.
• In a saucepan, bring the milk almost to a boil over medium heat. In a second saucepan, blend together the egg yolks, sugar, and salt with a wooden spoon until thick and light (be careful not to make the mixture foamy). Mix in half the hot milk, then transfer the mixture to the other saucepan with the remaining milk and blend. Add the bourbon.
• Decrease the heat to low and simmer gently, stirring constantly with a wooden spoon. Continue stirring the custard until thick enough to coat the back of the spoon and the mixture reaches 180°F on an instant-read thermometer. Remove from the heat.
• Set a sieve over a large, clean bowl and pass the custard through the sieve.
• Place the bowl in the ice bath, and stir the custard until it has completely cooled. Lay a piece of plastic wrap directly on the surface of the custard to prevent a skin from forming. Store the custard in the refrigerator for up to 24 hours.

Steps:

• Preheat the oven to 350°F.
• Prepare a 10" bundt pan by lightly spraying with non-stick, or use a non-stick pan.
• Make sure all the ingredients are room temperature, including the eggs.
• Toss the pecans with 1/4 cup of the flour and set aside.
• Sift together the remaining dry ingredients and set aside.
• Cream the butter and sugar together until very light and fluffy.
• Add the bananas and mix until incorporated.
• Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition.
• On low speed, mix in the flour in 3 parts alternating with the bourbon, beginning and ending with the flour.
• Gently fold in the pecans and the chocolate.
• Pour the batter into the pan, and bake for about 1 hour and 15 minutes.
• Let the cake cool for a 15 minutes, then turn out onto a rack to finish cooling.
• For the sauce: Heat the cream and sugar in a saucepan until the sugar dissolves.
• Remove from the heat.
• Whisk the yolks together in a large stainless steel bowl, and place the bowl on top of a wet towel.
• Temper in the cream by slowly, in a tiny stream, pouring the cream into the yolks while constantly whisking.
• As you get more cream into the yolks, you can pour a little faster until all the cream is incorporated into the yolks.
• Pour the mixture back into the pot and cook over very low heat JUST until it starts to thicken, stirring constantly.
• DO NOT BOIL.
• Keep the heat low or you'll have scrambled eggs.
• Pour the mixture through a fine mesh sieve, then add the bourbon.
• Cool completely and serve with the cake.

Steps:

• 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.