ANGEL FOOD CAKE WITH MIXED BERRY COMPOTE

Angel Food Cake With Mixed Berry Compote image

Provided by Chef mariajane

Categories Dessert

Time 50m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 10

Previous Next

1 cup cake flour
1 1/2 cups granulated sugar
1 1/4 cups egg whites (10-12 eggs)
1 1/4 teaspoons cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla
3 cups strawberries, hulled and sliced
3 cups blueberries or 3 cups raspberries, blackberries and blueberries combined
3 tablespoons orange juice or 3 tablespoons orange-flavored liqueur
1/2 cup sugar

Steps:

TO MAKE THE CAKE:.
Preheat oven ot 325°F Rinse a 10-inch angel food cake or tube pan with cold water and drain.
Sift together the cake flour and 1 cup of the sugar. Repeat the sifting 3 times, then set aside. In a large bowl, beat the egg whites until foamy.
Add the cream ot tartar and salt. Continue beating until soft peaks form.
Add the remaining 1/2 cup sugar, 2 tablespoons at a time, beating after each addition. Beat in vanilla. Sift a third of the flour-sugar mixture into the beaten egg whites, folding quickly with a rubber spatula until no flour shows. Repeat the process twice again with a third of the flour-sugar mixture.
Transfer the batter into the prepared pan and bake for 45-50 minutes, until the cake is springy to the touch and a toothpick inserted in the center comes out clean.
Immeditely invert the pan onto a cooling rack. Let the cake cool ompletely in the pan. Run a thin knife around the edge to loosen before unmolding.
TO MAKE COMPOTE::.
IN a medium bowl, combine all the berries, orange juice or liqueur, and sugar. Cover the bowl and refrigerate. Stir the mixture just before serving.
TO SERVE:.
Place a slice of the cake onto a dessert plate and surround it with some of the compote.