Angel Food Cake
Angel Food Cake
- With the rack in the middle position, preheat the oven to 325°F (165°C).
- In a large bowl, whisk the egg whites, molasses, vanilla, cream of tartar and salt with an electric mixer until soft peaks form. Gradually whisk in the brown sugar until semi-stiff peaks form. Sift the flour over the meringue and delicately fold in using a whisk until the mixture is smooth but does not lose its volume. Pour the batter into an ungreased non-stick 10-inch (25 cm) angel food cake pan.
- Bake for 45 to 50 minutes or until the surface of the cake springs back when pressed with your fingers.
- Remove from the oven and immediately turn the cake pan upside-down onto a wire rack. Let cool completely, about 3 hours. Run a thin blade between the cake and the pan before unmoulding.
- Meanwhile, in a pot, bring the sugar and water to a boil. Cook without stirring until an amber caramel forms. Remove from the heat. Gradually add the cream. Watch out for splattering. Bring once again to a boil until the mixture is smooth. Add the butter and mix well until melted. Transfer to an airtight container and let cool completely, about 1 hour 30 minutes.
- In a pot off the heat, whisk together the egg yolks, sugar and vanilla for 1 minute or until smooth and pale. Whisk in the milk.
- Cook over medium-low heat, stirring constantly and scraping the bottom and sides of the pot with a wooden spoon, just until the mixture thickens and coats the back of a spoon, about 15 minutes. Strain through a sieve, as needed. Transfer into a bowl. Add ½ cup (125 ml) of the caramel. Let cool. Cover and refrigerate for 2 hours or until completely chilled.
- Place the bananas, cut sides up, on a baking sheet that is not non-stick. Sprinkle with the sugar using about 1 tbsp for two banana halves. Using a small kitchen torch, caramelize the bananas (see note).
- Serve the cake with the crème anglaise and drizzle with the caramel (see note). Serve two banana halves with each portion.
Caramelize only as many bananas as you need at a time.
Use any leftover caramel to garnish other desserts.