Warm Buttermilk Sauce and Toasted Angel Food Cake

  • Yield: 6 to 8 servings

Allow leftovers to cool completely. Refrigerate and use immediately.


2cups buttermilk
1/2cup sugar
1tablespoon cornstarch
3 egg yolks
1teaspoon pure vanilla extract
6 to 8slices angel food cake (1-inch thick)


  1. In a large saucepan, whisk together the buttermilk, sugar, cornstarch, and egg yolks,.
  2. Place over medium heat and bring to a boil, whisking constantly. Boil for 1 minute, and remove from heat . Stir in the extract and set aside. Makes 2 1/3 cups.
  3. Set broiler to high. Place the angel food cake slices on an ungreased baking sheet and place under the broler. Toast until golden brown on one side.
  4. Serve with the toasted side up, and generously spoon the warm sauce over top. Serve immediately.

Reprinted with permission from Tammy Algood’s In a Snap: Tasty Southern Recipes You Can Make in 5, 10, 15, or 30 Minutes (Thomas Nelson, 2013).