Café Au Lait Angel Food Cake

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
The custard, a versatile dessert sauce that's also great with fresh fruit, makes use of some of the extra egg yolks. For a fitting garnish, arrange a few chocolate-covered coffee beans around the cake.
== Ingredients ==
* 1 cup sifted cake flour
* 1 1/2 cups sugar, divided
* 1/4 teaspoon ground cinnamon
* 2 tablespoons instant espresso granules or instant coffee granules
* 2 tablespoons hot water
* 12 large egg whites
* 1 teaspoon cream of tartar
* 1/4 teaspoon salt
* 1 1/2 teaspoons vanilla extract
* 3 large egg yolks, lightly beaten
* 1/2 cup sugar
* 1 tablespoon cornstarch
* 1/8 teaspoon salt
* 3 cups 2% reduced-fat milk, divided
* 1 vanilla bean, split lengthwise
* 3 tablespoons Frangelico
* 1/2 cup chopped hazelnuts, toasted
== Directions ==
# Preheat oven to 350°.
# To prepare cake, combine flour, 3/4 cup sugar, and cinnamon, stirring with a whisk; set aside.
# Combine espresso and hot water, stirring until espresso dissolves; set aside.
# Place egg whites in a large bowl; beat with a mixer at high speed until foamy.
# Add cream of tartar and salt; beat until soft peaks form.
# Add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form.
# Beat in espresso mixture and vanilla extract.
# Sift 1/4 cup flour mixture over egg white mixture; fold in.
# Repeat with remaining flour mixture, 1/4 cup at a time.
# Spoon batter into an ungreased 10-inch tube pan, spreading evenly.
# Break air pockets by cutting through batter with a knife.
# Bake at 350° for 50 minutes or until cake springs back when lightly touched.
# Invert pan; cool completely.
# Loosen cake from sides of pan using a narrow metal spatula.
# Invert cake onto a plate.
# To prepare sauce, place egg yolks in a large bowl; set aside.
# Combine 1/2 cup sugar, cornstarch, and 1/8 teaspoon salt in a medium saucepan.
# Gradually add 1/2 cup milk, stirring with a whisk until smooth.
# Stir in remaining milk.
# Scrape seeds from vanilla bean into milk mixture; add bean to mixture.
# Bring to a boil over medium heat.
# Remove from heat; gradually add hot milk mixture to egg yolks, stirring constantly with a whisk.
# Return milk mixture to pan.
# Cook mixture over medium heat until thick and bubbly (about 4 minutes), sitting constantly.
# Remove from heat.
# Spoon milk mixture into a bowl; place bowl in a large ice-filled bowl 10 minutes or until milk mixture comes to room temperature stirring occasionally.
# Remove bowl from ice; stir in liqueur.
# Cover and chill completely. 
# Remove and discard vanilla bean.
# Serve angel food cake with sauce, and sprinkle with toasted hazelnuts.
Yield: 12 Servings (serving size: 1 cake slice, about 3 tablespoons sauce, and 2 teaspoons hazelnuts)
Category:Healthy Recipes
Category:Healthy Desserts
Category:Low-calorie Recipes
Category:Low-fat Recipes
Category:American Recipes
Category:American Desserts
Category:Baking Recipes
Category:Dessert Recipes
Category:Cake Recipes
Category:Cake flour Recipes
Category:Flour Recipes
Category:Sugar Recipes
Category:Ground cinnamon Recipes
Category:Cinnamon Recipes
Category:Espresso Recipes
Category:Coffee Recipes
Category:Water Recipes
Category:Egg white Recipes
Category:Cream of tartar Recipes
Category:Salt Recipes
Category:Vanilla extract Recipes
Category:Vanilla Recipes
Category:Egg yolk Recipes
Category:Cornstarch Recipes
Category:Milk and cream Recipes
Category:Milk Recipes
Category:Vanilla bean Recipes
Category:Frangelico Recipes
Category:Alcohol Recipes
Category:Nut Recipes
Category:Hazelnut Recipes
Category:Hazelnut liqueur Recipes