Orange Angel Food Cake With Caramel Sauce And Tropical Fruit Compote Recipes

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ORANGE ANGEL FOOD CAKE WITH CARAMEL SAUCE AND TROPICAL-FRUIT COMPOTE

Provided by Abigail Johnson Dodge

Categories     Cake     Mixer     Egg     Dessert     Bake     High Fiber     Wedding     Orange     Tropical Fruit     Kiwi     Mango     Spring     Passion Fruit     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 25



Orange Angel Food Cake with Caramel Sauce and Tropical-Fruit Compote image

Steps:

  • For sauce:
  • 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.
  • For cake:
  • Preheat oven to 350°F. Sift powdered sugar, flour, and salt 3 times. Place in medium bowl.
  • 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.
  • 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.
  • 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.
  • For compote:
  • 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 HEAD: an be made 2 hours ahead. Cover and chill.
  • Slice cake; transfer to plates. Spoon compote alongside; top with caramel.

Sauce:
1 cup sugar
1/3 cup water
1 cup heavy whipping cream
2 tablespoons (1/4 stick) unsalted butter
3/4 teaspoon ground cardamom
Pinch of 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 to 2 tablespoons sugar
1 tablespoon chopped fresh mint
Pinch of salt

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Top Asked Questions

How do you make angel food cake?
Granulated Sugar: The recipe begins with granulated sugar. Pulse it in a food processor to create superfine sugar. Superfine sugar’s granules are the best size to provide optimal structure for angel food cake. It’s not as coarse as granulated sugar and not as fine as confectioners’ sugar.
What is the best frosting for angel food cake?
Angel food cake won’t be complete without those creamy and mouth-watering toppings. And Caramel Buttercream Frosting is one of them! This frosting calls for simple ingredients such as butter, vanilla extract, heavy whipping cream, and powdered sugar. But if you aren’t into caramel flavor, then consider this Marshmallow Buttercream Frosting.
How do you cook orange cake in the oven?
Gently spoon orange batter over white batter. Cut through both layers with a knife to swirl the orange and remove air pockets. Bake on the lowest oven rack at 375° for 30-35 minutes or until lightly browned and entire top appears dry.
What is the best size of sugar for angel food cake?
Superfine sugar’s granules are the best size to provide optimal structure for angel food cake. It’s not as coarse as granulated sugar and not as fine as confectioners’ sugar. Granulated sugar is simply too coarse, while confectioners’ sugar dissolves too quickly in the egg whites.

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