Almond Angel Food Cake - cooking recipe

Ingredients

8 cups sliced strawberries
2 tablespoons granulated sugar
2 tablespoons orange juice
1 teaspoon grated orange rind
3/4 cup slivered almonds
2 tablespoons granulated sugar
1 cup sifted cake flour
1/2 cup powdere sugar
1/2 teaspoon salt
10 large egg whites
1 1/4 teaspoons cream of tartar
3/4 cup granulated sugar
1 1/2 teaspoons almond extract
2/3 cup sugar
8 large egg yolks
3 1/2 cups low-fat milk
1 tablespoon vanilla extract

Preparation

Preheat oven to 325\u00b0F.
For strawberries, combine berries, 2 Tbsp sugar, 2 Tbsp orange juice and orange rind in a bowl. Chill, covered, in fridge 2 hours.
For cake, place almonds and 2 Tbsp sugar in food processor and pulse until finely chopped. Sift together the flour, powdered sugar and salt into a bowl. Tip in almond mixture and stir to combine. Set aside. Beat egg whites in a large bowl at high speed until foamy. Add cream of tartar and beat to soft peak stage. Add 3/4 cup sugar, 1 Tbsp at a time, gradually beating to stiff peaks. Sprinkle flour mixture over egg white mixture, 1/4 cup at a time and fold together. Fold in almond extract. Spoon batter into an ungreased 10-inch tube pan and spread evenly. Bake at 325 degrees F for 1 hour or until cake springs back when lightly pressed with finger.
While cake bakes, prepare creme anglaise. Combine 2/3 cup sugar and yolks in large saucepan, stirring with wire whisk til blended. Gradually add milk stirring constantly with whisk. Cook over medium heat until mixture coats back of a spoon (around 8 minutes), stirring constantly. Pour mixture inot a bowl and stir in vanilla. Cover and chill. Mixture will thicken as it cools.
Invert cake pan and cool (my mom always balanced it on a glass pop bottle). Loosen cake from sides of pan using a narrow metal spatula. Invert onto serving plate. Serve with strawberries and creme anglaise.