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Strawberry Custard Angel Food Shortcake

  • For the Vanilla Custard
  • 1½ cups whole milk
  • 1 vanilla bean, split lengthwise and with the seeds scraped out
  • 3 tbsp all purpose flour
  • ⅓ cup sugar
  • pinch of salt
  • 2 slightly beaten extra large egg yolks
  • 2 tbsp butter
  • 2 tsp vanilla extract (if you did not use a vanilla bean earlier)
  • For the Angel Food Cake
  • ⅔ cups icing sugar (powdered sugar)
  • ⅓ cup all purpose flour
  • ⅓ cup cake flour
  • 6 egg whites
  • small pinch salt
  • 2 tsp vanilla extract
  • ¾ tsp cream of tartar
  • ½ cup sugar
  • For the Vanilla Whipped Cream
  • 1 cup whipping cream
  • 1 tsp vanilla extract
  • 3 tbsp icing sugar (powdered sugar)
  • To construct the cake
  • 1 pound fresh strawberries, sliced

To prepare the Vanilla Custard
Scald the milk and vanilla seeds in the microwave or on the stove top to just below boiling point. You can leave the pod in the milk while it is scalding to extract extra flavor and remove it before adding the milk to the flour mixture. Microwave works best as there is no chance of burning the milk.
NOTE: You can use a good quality pure vanilla extract instead of the vanilla bean but you must add it at the end of the recipe along with the butter.
While the milk is scaling, in a saucepan combine the flour, sugar and salt.
Over medium low flame slowly add 1 cup of the scalded milk, whisking constantly. As you notice the filling beginning to thicken, the rest of the scalded milk continuing to stir constantly until it begins to thicken again.
At this point remove from heat and pour about a half cup of this mixture onto the beaten egg yolks, whisking constantly.
Pour the egg mixture immediately back into the pot, continuing to constantly stir.
Cook for an additional two or three until the filling reaches pudding consistency and remove from the flame. The mixture should just be beginning to boil at this point.
Remove from heat and stir in the butter (and vanilla if you are using extract).
Pour into a bowl and lay a sheet of plastic wrap over the surface to prevent a skin from forming on the surface. Chill completely before using on the cake.
To prepare the Angel Food Cake
Preheat oven to 350 degrees F. Line the bottom of a 9 or 10 inch spring form pan with parchment paper but do not grease the sides or bottom.
Sift together the icing sugar, flour and cake flour twice.
Beat together the egg whites, salt, vanilla extract and cream of tartar to soft peaks.
Gradually add the sugar, a couple of tablespoons at a time, as you continue to beat the egg white mixture.
Turn off the mixer and sift the dry ingredients over the beaten egg whites in four equal portions, folding very gently after each addition. A light touch is what is important here. Fold as gently as possible and only until the dry ingredients are just incorporated.
Transfer the batter to the prepared pan.
Bake at 350 degrees for about 25 minutes or until the cake springs back to the touch at the center.
Angel-food cake needs to be cooled in the pan upside down, so invert the pan onto a wire rack until completely cool. This step is important so that the cake does not fall after baking.
When completely cooled, run a sharp knife around the outer edge, release the pan lock and gently shake the cake out of the pan onto a serving plate. Remove the parchment paper.
To prepare the Vanilla Whipped Cream
Combine the whipping cream, vanilla extract and icing sugar and beat to firm peaks.
To construct the cake
You can use the strawberries just as they are or sprinkle with 3-4 tbsp sugar and toss well. Let sit for a half hour to an hour, tossing occasionally to extract some of the juice from the berries which then forms a syrup to pour over the cake or over the strawberries on top of the cake, as pictured.To construct the cake, spread the custard evenly over the angel food cake to about an inch from the edge. Top with the strawberries and whipped cream. Chill before serving.

Source recipes -Here-

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