Strawberry Cream Angel Cake
Vanilla Cream 1/4 c. Sugar 4 tsp Cornstarch 1/8 tsp Salt 1 c. Light cream 1 tsp Pure vanilla extract (or 1 vanilla bean) 2 Egg yolks, beaten In a saucepan, combine the sugar, cornstarch and salt together. Slowly stir in the light cream. (If using, split the vanilla bean lengthwise, scrap out the seed into the mixture and then add the whole vanilla bean.) Cook the cream mixture over medium heat, whisking often until thickened and bubbly. Cook for 1 more minute. Gradually whisk approximately half of the cream mixture into the egg yolk. Pour the mixture back into the saucepan and bring it to a boil. Reduce the heat and cook for 2 more minutes, whisking constantly. Remove the cream from heat and stir in the vanilla extract. (Or discard the vanilla bean.) Place the bowl of cream in ice water and chill for approximately 5 minutes, stirring often to allow the cream to chill evenly. Cover the cream with plastic wrap and continue to chill in the fridge until cold. Strawberry Sauce 1.5 c....