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1
For cake: In bowl, sift together flour, five-spice powder and salt.
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2
Sift mixture a second time.
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3
In the bowl of an electric mixer with a whisk attachment, beat egg whites, cream of tartar, and extracts together at medium speed.
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4
Increase speed to high and continue to beat mixture until soft peaks form.
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5
Gradually add the sugar, beating until just before peaks are stiff.
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6
Egg white mixture should be glossy and smooth.
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7
Be careful not to over beat, or the cake will not be as tall.
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8
Fold half of the flour mixture into the egg white mixture with a rubber spatula.
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9
Then fold in the remaining flour mixture, being careful not to overwork the batter and knock the air out.
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10
Pour batter into ungreased 10-inch tube pan and place on the middle oven rack.
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11
Bake at 350u00b0F until a toothpick inserted in the middle of the cake comes out clean, 45 to 50 minutes.
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12
For Creme Anglaise: Meanwhile, in a 2-quart pan over medium-high heat, combine the half-and-half, sugar and orange peel.
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13
Bring the mixture to a scald (just below the boiling point), then remove from heat and set aside for the flavors to steep for 30 minutes.
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14
Return the pan to heat and reheat to scalding.
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15
Back to Cake: Remove cake from oven and let stand for a few minutes before inverting onto a rack to cool; do not remove cake from pan yet.
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16
Back to Sauce: In a medium bowl, whisk egg yolks.
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17
Add a ladle full of the scalded cream mixture to the yolks to temper them, whisking immediately.
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18
This is important or you will end up with scrambled eggs instead of a nice sauce.
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19
With heat at medium, add warmed yolks to pan, whisking constantly until mixture is thick enough to coat the back of a spoon, about 5 minutes.
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20
(Do not allow mixture to come to a boil.) Immediately pour mixture through a fine-mesh sieve into a clean bowl.
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21
Set the bowl into a larger bowl of ice water and allow it to cool.
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22
When cold, stir in the orange-flavored liqueur.
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23
Back to cake: When cake is completely cool, turn pan over and gently run a knife around the edges to loosen cake.
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24
Turn cake out onto a serving plate.
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25
Cut cake using a serrated knife and serve each piece atop a pool of creme anglaise.
