Five-Spice Angel Food Cake With Orange Creme Anglaise-Homemade Recipe

Posted by
Rate It!
Five-Spice Angel Food Cake With Orange Creme Anglaise-Homemade
Add your photo!



  1. For cake: In bowl, sift together flour, five-spice powder and salt.
  2. Sift mixture a second time.
  3. In the bowl of an electric mixer with a whisk attachment, beat egg whites, cream of tartar, and extracts together at medium speed.
  4. Increase speed to high and continue to beat mixture until soft peaks form.
  5. Gradually add the sugar, beating until just before peaks are stiff.
  6. Egg white mixture should be glossy and smooth.
  7. Be careful not to over beat, or the cake will not be as tall.
  8. Fold half of the flour mixture into the egg white mixture with a rubber spatula.
  9. Then fold in the remaining flour mixture, being careful not to overwork the batter and knock the air out.
  10. Pour batter into ungreased 10-inch tube pan and place on the middle oven rack.
  11. Bake at 350°F until a toothpick inserted in the middle of the cake comes out clean, 45 to 50 minutes.
  12. For Creme Anglaise: Meanwhile, in a 2-quart pan over medium-high heat, combine the half-and-half, sugar and orange peel.
  13. Bring the mixture to a scald (just below the boiling point), then remove from heat and set aside for the flavors to steep for 30 minutes.
  14. Return the pan to heat and reheat to scalding.
  15. Back to Cake: Remove cake from oven and let stand for a few minutes before inverting onto a rack to cool; do not remove cake from pan yet.
  16. Back to Sauce: In a medium bowl, whisk egg yolks.
  17. Add a ladle full of the scalded cream mixture to the yolks to temper them, whisking immediately.
  18. This is important or you will end up with scrambled eggs instead of a nice sauce.
  19. With heat at medium, add warmed yolks to pan, whisking constantly until mixture is thick enough to coat the back of a spoon, about 5 minutes.
  20. (Do not allow mixture to come to a boil.) Immediately pour mixture through a fine-mesh sieve into a clean bowl.
  21. Set the bowl into a larger bowl of ice water and allow it to cool.
  22. When cold, stir in the orange-flavored liqueur.
  23. Back to cake: When cake is completely cool, turn pan over and gently run a knife around the edges to loosen cake.
  24. Turn cake out onto a serving plate.
  25. Cut cake using a serrated knife and serve each piece atop a pool of creme anglaise.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 690.13 Kcal (2889 kJ)
Calories from fat 204.83 Kcal
% Daily Value*
Total Fat 22.76g 35%
Cholesterol 323.77mg 108%
Sodium 431.38mg 18%
Potassium 615.32mg 13%
Total Carbs 96.06g 32%
Sugars 55.35g 221%
Dietary Fiber 3.1g 12%
Protein 26.18g 52%
Vitamin C 19.8mg 33%
Iron 5.4mg 30%
Calcium 218mg 22%
Amount Per 100 g
Calories 167.54 Kcal (701 kJ)
Calories from fat 49.73 Kcal
% Daily Value*
Total Fat 5.53g 35%
Cholesterol 78.6mg 108%
Sodium 104.72mg 18%
Potassium 149.38mg 13%
Total Carbs 23.32g 32%
Sugars 13.44g 221%
Dietary Fiber 0.75g 12%
Protein 6.36g 52%
Vitamin C 4.8mg 33%
Iron 1.3mg 30%
Calcium 52.9mg 22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Construct & Analyze
Your Recipe

Recipe Tags

Weightwatchers Points

  • 15.1
  • 18

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

Share Recipe

Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top