Brown Sugar Angel Food Cake with Caramel, Crème Anglaise and Caramelized Bananas

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 325°F (165°C).

2. 2

   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.

3. 3

   Bake for 45 to 50 minutes or until the surface of the cake springs back when pressed with your fingers.

4. 4

   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.