Rating: 3 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
  • 2 Ratings

Turn an angel food cake recipe into a party-worthy dessert by toasting it to golden perfection and serving atop a pool of sweet vanilla custard.

Source: Better Homes and Gardens

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Recipe Summary

total:
45 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Separate egg whites and yolks; set aside. With vegetable peeler, remove peel from lemon in long strips and place in medium saucepan. Juice lemon into a separate small saucepan and set aside.

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  • Combine half-and-half and sugar with lemon peel. Cook over medium-low heat just until mixture comes to simmer. Whisk egg yolks in large bowl; slowly whisk in half-and-half mixture. Pour mixture through fine mesh sieve back into pan to remove peel. Cook and stir gently over medium-low heat for about 15 minutes or until mixture just begins to thicken and bubble. Remove from heat; stir in vanilla. Quickly cool custard by placing the saucepan in a large bowl of ice water for 1 minute, stirring constantly. Transfer to a bowl. Cover; set aside.

  • In shallow dish whisk together egg whites, cinnamon, and salt. In 12-inch nonstick skillet heat butter over medium heat. Dip cut sides of cake into egg mixture; add to skillet in 2 batches. Brown about 2 to 3 minutes per side; set aside.

  • Add apricot preserves to lemon juice in small saucepan. Heat over medium-high heat until preserves are melted.

  • To serve, pour some of the vanilla custard onto a plate or in a shallow bowl. Top with cake, preserves, lemon peel, and mint. Makes 10 servings.

Nutrition Facts

274 calories; fat 10g; cholesterol 108mg; saturated fat 6g; carbohydrates 42g; mono fat 3g; poly fat 1g; insoluble fiber 1g; sugars 28g; protein 6g; vitamin a 340.1IU; vitamin c 11.8mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 0.2mg; vitamin b6 0.1mg; folate 20.2mcg; vitamin b12 0.4mcg; sodium 299mg; potassium 147mg; calcium 111.1mg; iron 1.1mg.
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