VANILLA CUSTARD ANGEL FOOD STRAWBERRY SHORTCAKE
Angel Food Cake
Vanilla Whipped Cream
1 1/2 cups milk
1 vanilla bean (see note)
(or 1 2 tsp vanilla added to the milk)
2 egg yolks
1 tbsp corn starch
pinch of salt
2 tbsp butter
1/3 cup caster sugar (process white sugar in blender)
Split vanilla bean in half lengthways and scrape out seeds.
Add bean and seeds to milk in saucepan.
Cook over medium heat, stirring constantly, until hot (do not allow to boil).
Remove from heat.
Whisk egg yolks, corn starch, salt and sugar in a heatproof bowl.
If you didn’t use vanilla beans, add vanilla at this point or
remove vanilla beans from milk mixture and pour over egg yolk mixture, whisking constantly.
Return to saucepan, cook over low heat, stirring constantly, for 15 to 20 minutes or
until custard thickens and coats the back of a metal spoon (do not allow custard to boil, as it may curdle).
Stir in butter.
Pour into a bowl and lay a sheet of plastic wrap over the surface of custard to prevent a skin from forming on the surface.
Angel Food Cake:
Sift together twice:
2/3 cups icing sugar
1/3 cup all purpose flour
1/3 cup cake flour
Beat to soft peaks:
6 egg whites
small pinch salt
2 tsp vanilla extract
3/4 tsp cream of tartar
1/2 cup white sugar – (gradually add a couple of tbsps at a time)
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 9 or 10” spring form pan lined with parchment paper.
DO NOT GREASE SIDES OR BOTTOM OF PAN!
Bake at 350 F 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 and cool completely
(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.
Vanilla Whipped Cream:
1 cup whipping cream
1 tsp vanilla extract
3 tbsp icing sugar
Combine and beat to form peaks.
1 pound fresh strawberries, sliced
You can sprinkle the strawberries with 3-4 tbsp sugar and toss.
Let sit for a half hour to an hour, tossing occasionally to extract some of the juice from the berries
which forms a syrup to pour over the cake or over the strawberries on top of the cake (illustrated).
Spread the custard evenly over the angel food cake to within an inch from the edge.
Top with the strawberries and whipped cream. Chill before serving.