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1
Position an oven rack in the lower part of the oven.
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2
Preheat the oven to 375F.
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3
Sift the flour with 3/4 cup of the sugar.
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4
Re-sift three times.
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5
Set aside.
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6
To prepare the batter, in the bowl of a heavy-duty mixer fitted with the whisk, place the egg whites, salt, and cream of tartar.
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7
Whisk on medium speed until foamy.
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8
Add the vanilla-bean seeds and almond extract.
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9
With the mixer on medium speed, add the remaining 3/4 cup of sugar, a little at a time, until the whites are glossy and hold stiff peaks when the whisk is lifted.
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10
Sift enough of the flour mixture in to dust the top of the foam.
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11
Using a spatula, fold in gently.
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12
Continue until all of the flour mixture is incorporated.
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13
Gently spoon the batter into an ungreased 10-inch tube pan.
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14
With a spatula or a knife, using a circular motion, cut through the batter twice to eliminate any large pockets of air.
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15
Smooth the top to remove any large peaks.
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16
Bake until golden brown and a cake tester inserted into the center comes out clean, 35 to 40 minutes.
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17
Invert the pan over a bottle (such as a 2-liter soda bottle or wine bottle) and let rest until completely cooled, about 2 hours.
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18
To serve, set upright, and using a butter knife or long spatula, loosen the cake from the sides of the pan.
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19
Invert onto a serving plate.
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20
Slice with a serrated knife or angel food cake cutter.
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21
Serve drizzled with creme anglaise.
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22
The cake will keep in an airtight container for up to 2 days.
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23
Make an ice bath by filling a large bowl halfway with ice cubes and water.
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24
In a saucepan, bring the milk almost to a boil over medium heat.
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25
In a second saucepan, blend together the egg yolks, sugar, and salt with a wooden spoon until thick and light (be careful not to make the mixture foamy).
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26
Mix in half the hot milk, then transfer the mixture to the other saucepan with the remaining milk and blend.
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27
Add the bourbon.
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28
Decrease the heat to low and simmer gently, stirring constantly with a wooden spoon.
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29
Continue stirring the custard until thick enough to coat the back of the spoon and the mixture reaches 180F on an instant-read thermometer.
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30
Remove from the heat.
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31
Set a sieve over a large, clean bowl and pass the custard through the sieve.
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32
Place the bowl in the ice bath, and stir the custard until it has completely cooled.
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33
Lay a piece of plastic wrap directly on the surface of the custard to prevent a skin from forming.
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34
Store the custard in the refrigerator for up to 24 hours.
