Heavenly Angel Food Cake with Vanilla Bean Crème Anglaise

Prep Time

45 minutes

Cook Time

45 minutes


16 people


Angel Food Cake:

  • 12 large egg whites, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons cream of tartar
  • 1 1/2 cups white sugar, divided
  • 1 cup cake flour

Crème Anglaise:

  • 2 cups heavy cream
  • 1/2 cup sugar
  • 1/2 vanilla bean, split, seeds scraped
  • 4 large egg yolds, whisked

To finish:

  • 1/4 cup powdered confectioner's sugar
  • 3 cups fresh berries (blueberries, strawberries, blackberries, raspberries)
  • 1/2 cup white sugar


To prepare angel food cake:

  • 1 Preheat oven to 325°F. Combine egg whites, vanilla and salt in a mixing bowl; using a wire whip attachment, beat on medium speed until soft peaks form. Add cream of tartar; beat on high speed until glossy stiff peaks form.
  • 2 Remove bowl from mixer stand. Using a soft spatula, fold ¾ cup sugar into beaten egg whites, ¼ cup at a time.
  • 3 In a separate bowl, sift cake flour and ¾ cup sugar together; gradually fold into egg mixture. Gently spoon into an ungreased 10-inch tube pan.
  • 4 Bake for 45 minutes, or until cake top springs back when touched. Immediately invert pan; cool for 1½ hours. Loosen edges around the cake with a knife to remove from pan.

To prepare crème anglaise:

  • 1 Combine heavy cream, sugar, vanilla bean and scraped seeds in a medium saucepan; heat to a simmer. Remove from heat.
  • 2 Slowly whisk 1 cup hot cream mixture into egg yolks, ¼ cup at a time. Gradually add egg yolk mixture into saucepan, whisking constantly. Stir over low heat with a wooden spoon until custard thickens, about 5 minutes. Strain sauce into bowl, cover and chill. (Custard can be made 1 day ahead.)

To assemble dessert:

  • 1 Sift powdered sugar generously over top and sides of angel food cake. Dredge berries in sugar and arrange over top of cake. To serve: using a serrated knife, slice cake; top each slice of angel food cake and berries with 2 tablespoons crème anglaise.