Angel Cake with Fresh Peaches and Vanilla Custard

The recipe Angel Cake with Fresh Peaches and Vanilla Custard can be made in about 1 hour. This recipe serves 12 and costs $1.72 per serving. One portion of this dish contains roughly 9g of protein, 10g of fat, and a total of 273 calories. A mixture of white sugar, peaches, cream of tartar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by I Adore Food. 23 people have tried and liked this recipe. It works well as a dessert. Taking all factors into account, this recipe earns a spoonacular score of 34%, which is rather bad. If you like this recipe, take a look at these similar recipes: Fresh Fruit With Vanilla Custard Sauce, Pain Perdue with Fresh Peaches and Vanilla Butter, and Fresh Peach Ice Cream with Vanilla-Scented Peaches.

Servings: 12

Preparation duration: 15 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

For the cake : Preheat the oven to 375 degrees F (190 degrees C). Be sure that your 10 inch tube pan is clean and dry. Any amount of oil or residue could deflate the egg whites. Sift together the flour, and 3/4 cup of the sugar, set aside.In a large bowl, whip the egg whites along with the vanilla, cream of tartar and salt, to medium stiff peaks. Gradually add the remaining sugar while continuing to whip to stiff peaks. When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, one third at a time. Do not overmix. Put the batter into the tube pan.Bake for 40 to 45 minutes in the preheated oven, until the cake springs back when touched. Balance the tube pan upside down on the top of a bottle, to prevent decompression while cooling. If you can't do that, put it on a cooling rack,without taking the cake out of the panWhen cool, run a knife around the edge of the pan and invert onto a plate.For the vanilla custard, combine milk and cream in a small saucepan. Using a sharp knife, split vanilla bean in half lengthways and scrape out seeds (or put the vanilla extract in the milk mixture). Add bean and seeds to milk mixture. Place over medium heat. Cook, stirring constantly, for 5 minutes or until hot (do not allow to boil). Remove saucepan from heat.Whisk egg yolks, cornstarch (thoroughly) and sugar in a heatproof bowl until well combined. Remove vanilla beans from milk mixture. Pour hot milk mixture over egg yolk mixture, whisking constantly.Return mixture to saucepan over low heat. Cook, stirring constantly, for 15 to 20 minutes or until custard thickens and coats the back of a metal spoon (do not allow custard to boil, as it might curdle).Let in cool a bit and drizzle it all over the cake.Notes: If cooling custard for later use, cover the surface with plastic wrap to prevent a skin forming.Slice the cake in half and but fresh fruits, like peaches or strawberries. Drizzle some custard over them. Put the other half of the cake back on top of the lower half, add fruits on top it as well and drizzle more custard.

 

Step by step:

1. For the cake : Preheat the oven to 375 degrees F (190 degrees C). Be sure that your 10 inch tube pan is clean and dry. Any amount of oil or residue could deflate the egg whites. Sift together the flour, and 3/4 cup of the sugar, set aside.In a large bowl, whip the egg whites along with the vanilla, cream of tartar and salt, to medium stiff peaks. Gradually add the remaining sugar while continuing to whip to stiff peaks. When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, one third at a time. Do not overmix.

2. Put the batter into the tube pan.

3. Bake for 40 to 45 minutes in the preheated oven, until the cake springs back when touched. Balance the tube pan upside down on the top of a bottle, to prevent decompression while cooling. If you can't do that, put it on a cooling rack,without taking the cake out of the pan

4. When cool, run a knife around the edge of the pan and invert onto a plate.For the vanilla custard, combine milk and cream in a small saucepan. Using a sharp knife, split vanilla bean in half lengthways and scrape out seeds (or put the vanilla extract in the milk mixture).

5. Add bean and seeds to milk mixture.

6. Place over medium heat. Cook, stirring constantly, for 5 minutes or until hot (do not allow to boil).

7. Remove saucepan from heat.

8. Whisk egg yolks, cornstarch (thoroughly) and sugar in a heatproof bowl until well combined.

9. Remove vanilla beans from milk mixture.

10. Pour hot milk mixture over egg yolk mixture, whisking constantly.Return mixture to saucepan over low heat. Cook, stirring constantly, for 15 to 20 minutes or until custard thickens and coats the back of a metal spoon (do not allow custard to boil, as it might curdle).

11. Let in cool a bit and drizzle it all over the cake.Notes: If cooling custard for later use, cover the surface with plastic wrap to prevent a skin forming.Slice the cake in half and but fresh fruits, like peaches or strawberries.

12. Drizzle some custard over them.

13. Put the other half of the cake back on top of the lower half, add fruits on top it as well and drizzle more custard.

Nutrition Information:

covered percent of daily need