Angel Food Cake with Brown Sugar–Bourbon Cream

• total time: 2 hours 45 minutes

Ingredients

Angel Food Cake

1 3/4 cups egg whites (from about 13 large eggs), at room temperature

1 1/2 teaspoon cream of tartar

1 teaspoon vanilla extract

1/8 teaspoon fine sea salt

1 3/4 cups plus 2 tablespoons granulated sugar

1 cup cake flour (about 4 1/4 ounces)

Brown Sugar–Bourbon Cream

5 large egg yolks

1/2 cup packed light brown sugar

2 tablespoons all-purpose flour

1 tablespoon cornstarch

1/8 teaspoon fine sea salt

1 1/2 cups whole milk

2 tablespoons (1 ounce) bourbon

1 teaspoon vanilla bean paste or vanilla extract

2 tablespoons cold unsalted butter, cut into thin pats

1 1/3 cups heavy cream

Additional Ingredient

Mixed fresh berries, for serving

Directions

Make the angel food cake Preheat oven to 350°F. Beat egg whites in a stand mixer fitted with the whisk attachment on low speed until frothy, about 3 minutes. Add cream of tartar, vanilla, and salt; increase speed to medium, and beat until mixture is doubled in volume, about 4 minutes.

With the mixer running on medium speed, gradually add granulated sugar, 1 tablespoon at a time.

Beat until meringue is glossy, bright white, and thick enough to form soft, rounded mounds on top of egg white mixture, about 4 minutes. (Stop beating meringue shy of soft peaks.)

Sift cake flour over meringue using a fine mesh strainer; stir once with a rubber spatula just to combine. Fold to fully incorporate flour. (Do not overmix.)

Transfer batter to an ungreased 10-inch footed aluminum angel food cake pan with removable bottom. Gently shake pan to help spread batter, and smooth top using a spatula, if needed. Bake in preheated oven until cake is golden brown and bounces back when top is lightly pressed, 40 to 45 minutes. Invert cake pan to stand on its feet; let cake cool completely, 1 hour and 30 minutes to 2 hours. (Pan bottom may sink slightly.).

Meanwhile, make the brown sugar–bourbon cream Whisk together egg yolks, brown sugar, all-purpose flour, cornstarch, and salt in a small saucepan. Whisk in milk until well combined. Cook over medium-low, whisking constantly, until mixture thickens and begins to bubble, about 8 minutes. Continue to cook, whisking constantly, 1 minute. Immediately pour mixture through a fine mesh strainer set over a medium bowl; discard any solids. Stir in bourbon and vanilla bean paste. Add butter; stir until melted. Press a piece of plastic wrap directly onto surface of pastry cream; chill in refrigerator until cold, about 1 hour and 30 minutes.

Run a long, thin knife around pan edge and center tube to release cake. Lift center tube to remove cake from pan sides; run knife under cake to release it from the pan bottom. Invert cake onto a serving platter. To serve, beat heavy cream in a large bowl using a whisk until stiff peaks form, about 4 minutes. Stir 3/4 cup whipped cream into chilled pastry cream to loosen; fold in remaining whipped cream until just combined. Cut cake slices using a long, serrated knife or angel food cake cutter, and serve with brown sugar–bourbon cream and berries.