Orange Angel Food Cake with Caramel Sauce and Tropical-Fruit Compote
* Exported for MasterCook 4 by Living Cookbook *
Orange Angel Food Cake with Caramel Sauce and Tropical-Fruit Compote
Recipe By : Abigail Johnson Dodge
Serving Size : 10 Preparation Time:
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----sauce-----
1 cup sugar
1/3 cup water
1 cup heavy whipping cream
2 tablespoons unsalted butter -- (1/4 stick)
3/4 teaspoon ground cardamom
pinch salt
-----Cake-----
1 1/4 cups powdered sugar
1 cup cake flour
1/4 teaspoon salt
1 1/3 cups egg whites -- (about 9 large)
1 1/2 teaspoons cream of tartar
1 cup superfine sugar
1 tablespoon finely grated orange peel
1 1/2 teaspoons vanilla extract
-----compote-----
2 blood oranges
3 ripe passion fruits
1 kiwi -- peeled, quartered lengthwise,
-- then cut crosswise into 1/2-inch slices
1 cup 1/2-inch cubes mango
1/2 cup 1/2-inch cubes pineapple
1 tablespoon sugar -- (1 to 2)
1 tablespoon chopped fresh mint
pinch salt
----- sauce -----
1. Combine sugar and 1/3 cup water in heavy medium saucepan. Stir over
medium-low heat until sugar dissolves. Increase heat to medium-high; boil
without stirring until syrup is deep amber, occasionally brushing down sides
of pan with wet pastry brush and swirling pan, about 5 minutes. Remove from
heat. Carefully add cream (mixture will bubble vigorously). Place pan over
low heat; stir until caramel bits dissolve and sauce is smooth. Remove from
heat; add butter, cardamom, and pinch of salt; stir until butter melts.
Cool. DO AHEAD Can be made 1 week ahead. Cover; chill. Bring to room
temperature or rewarm over low heat before using.
----- cake -----
1. Preheat oven to 350°F. Sift powdered sugar, flour, and salt 3 times.
Place in medium bowl.
2. Using electric mixer, beat egg whites in large bowl until foamy. Add
cream of tartar; beat until whites are opaque and soft peaks form. Gradually
add superfine sugar, beating until whites are thick and shiny and fluffy
peaks form (peaks should droop over gently; do not overbeat). Add orange
peel and vanilla; beat just until blended. Sift 1/4 of flour mixture over
whites. Using large rubber spatula, gently fold flour mixture into whites.
Repeat with remaining flour mixture in 3 more additions. Transfer batter to
ungreased 10-inch-diameter angel food cake pan with removable bottom and
4-inch-high sides (do not use nonstick pan); smooth top.
3. Bake cake until golden and springy to touch, about 50 minutes.
Immediately invert pan onto work surface if pan has feet, or invert center
tube of pan onto neck of bottle or funnel. Cool cake completely.
4. Gently tap bottom edge of pan on work surface while rotating pan until
cake loosens. Transfer to platter. DO AHEAD Can be made 8 hours ahead. Cover
with cake dome; let stand at room temperature.
----- compote -----
1. Cut all peel and white pith from oranges. Using small sharp knife and
working over bowl to catch juices, cut between membranes to release orange
segments into bowl. Squeeze remaining juice from membranes into bowl. If
orange segments are large, cut each in half or thirds. Cut passion fruits in
half; scoop out pulp and add to orange segments. Add remaining fruits,
sugar, mint, and pinch of salt. Toss gently to combine. DO AHEAD Can be made
2 hours ahead. Cover and chill.
2. Slice cake; transfer to plates. Spoon compote alongside; top with
caramel.
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 294
Calories From Fat: 100
Total Fat: 11.4g
Cholesterol: 38.7mg
Sodium: 122.6mg
Potassium: 286.2mg
Carbohydrates: 43.7g
Fiber: 1.8g
Sugar: 26.2g
Protein: 5.8g
Comments: This cake is light as airand infused with flavor, thanks to a
little grated orange peel. A deep, dark caramel sauce and a stunning fruit
compote make the dessert dinner-party-worthy. Be sure not to use a pan with
a nonstick coating. Because this cake is cooled upside down in the pan, you
want the cake to stick to the sides a bit. For help making a beautifully
light, airy angel food cake, see our tip How to Make a Perfect Angel Food
Cake .
Recipe Author: Abigail Johnson Dodge
Recipe Source: bonappetit.com
Author Note: Photograph by Patricia Heal
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