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

Recipe by SharleneW
READY IN: 1hr 10mins




  • For cake: In bowl, sift together flour, five-spice powder and salt.
  • Sift mixture a second time.
  • In the bowl of an electric mixer with a whisk attachment, beat egg whites, cream of tartar, and extracts together at medium speed.
  • Increase speed to high and continue to beat mixture until soft peaks form.
  • Gradually add the sugar, beating until just before peaks are stiff.
  • Egg white mixture should be glossy and smooth.
  • Be careful not to over beat, or the cake will not be as tall.
  • Fold half of the flour mixture into the egg white mixture with a rubber spatula.
  • Then fold in the remaining flour mixture, being careful not to overwork the batter and knock the air out.
  • Pour batter into ungreased 10-inch tube pan and place on the middle oven rack.
  • Bake at 350°F until a toothpick inserted in the middle of the cake comes out clean, 45 to 50 minutes.
  • For Creme Anglaise: Meanwhile, in a 2-quart pan over medium-high heat, combine the half-and-half, sugar and orange peel.
  • 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.
  • Return the pan to heat and reheat to scalding.
  • 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.
  • Back to Sauce: In a medium bowl, whisk egg yolks.
  • Add a ladle full of the scalded cream mixture to the yolks to temper them, whisking immediately.
  • This is important or you will end up with scrambled eggs instead of a nice sauce.
  • 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.
  • (Do not allow mixture to come to a boil.) Immediately pour mixture through a fine-mesh sieve into a clean bowl.
  • Set the bowl into a larger bowl of ice water and allow it to cool.
  • When cold, stir in the orange-flavored liqueur.
  • Back to cake: When cake is completely cool, turn pan over and gently run a knife around the edges to loosen cake.
  • Turn cake out onto a serving plate.
  • Cut cake using a serrated knife and serve each piece atop a pool of creme anglaise.