Brown Sugar Angel Food Cake with Caramel, Crème Anglaise and Caramelized Bananas
Brown Sugar Angel Food Cake with Caramel, Crème Anglaise and Caramelized Bananas
Ingredients
- 12 egg whites, at room temperature
- 2 tbsp (30 ml) molasses
- 1 tsp (5 ml) vanilla
- ¼ tsp cream of tartar
- ¼ tsp salt
- 1 ¼ cups (265 g) brown sugar
- 1 ¼ cups (190 g) unbleached all-purpose flour
- 1 cup (210 g) sugar
- ¼ cup (60 ml) water
- ½ cup (125 ml) 35% cream
- ¼ cup (55 g) unsalted butter, diced
- 6 egg yolks
- ¼ cup (55 g) sugar
- 1 tsp (5 ml) vanilla
- 1 ½ cups (375 ml) milk
- 10 bananas, peeled and halved lengthwise
- ⅔ cup (140 g) sugar
Instructions
- 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.
Brown Sugar Angel Food Cake with Caramel, Crème Anglaise and Caramelized Bananas