Best Tropical Angel Food Cake Recipes

ANGEL FOOD CAKE WITH TROPICAL FRUIT COMPOTE

Steps:

• For the cake: Preheat the oven to 300 degrees F.
• Sift the flour together with 1/2 cup of the sugar and set aside.
• Put the egg whites in the bowl of an electric mixer. Be SURE that the bowl is clean and dry, any fat in the bowl can prevent the egg whites from whipping up fluffy fluffy fluffy! Add the salt and the cream of tartar to the egg whites. Beat the egg whites on a medium-high speed until they reach soft peaks, about 5 minutes.
• While the mixer is running, gradually add the remaining sugar. DO NOT plop the sugar in all at once or it will push the air out of the whites that we are trying to beat in. Add in the vanilla and zests and then stop the mixer. Add 1/3 of the flour/sugar mixture and fold gently fold, do this quickly but gently. Repeat the process 2 more times until all of the flour/sugar mixture is incorporated.
• Transfer the cake batter into an ungreased tube pan. Bang the cake pan on the counter a couple of times to release any air bubbles trapped in the cake batter.
• Bake the cake on a sheet tray in the preheated oven until it is light and springy, about 1 1/4 hours. Cool the cake for at least 1 hour before unmolding. Serve with the tropical fruit compote.
• For the compote: In a food processor or blender, puree the coarsely chopped mango and 1/2 cup orange juice. If this mixture needs a little more sweetness, add in the 2 teaspoons of sugar and puree for another 10 seconds or until the sugar has dissolved.
• Combine all of the fruit and remaining orange juice and let the mixture sit at room temperature for 20 to 30 minutes.
• Serve slices of the cake drizzled with the mango puree and sprinkled generously with the fruit compote. Garnish with mint and serve.
• Wow! How tropical-fruity and the cake is light as air!

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

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.

TROPICAL ANGEL FOOD CAKE

Steps:

• 1. Break angel food or pound cake into bite size pieces. Put into a 9x13 inch pan (preferably glass).
• 2. Dissolve 1 package of flavored gelatin in 1 cup of water and pour over cake pieces, spreading to the edges of pan. Slice bananas on top of gelatin. Arrange strawberry slices on top of banana slices. Add drained crushed pineapple.
• 3. Prepare instant pudding according to instructions on box and spread evenly over fruit.
• 4. Spread whipped topping on top of the pudding. Try to keep the layers separate. Sprinkle coconut over the whipped topping
• 5. Refrigerate at least 2 hours before serving.

TROPICAL ANGEL FOOD CAKE

Steps:

• In a medium skillet, toast coconut over medium heat until golden, stirring constantly. Remove from skillet and set aside.
• Add pineapple, evaporated milk, butter, and sugar; mix well and bring to a boil. Let boil 5 to 7 minutes, or until thickened, stirring frequently. Return coconut to skillet and stir in nuts.
• Slice cake in half horizontally and spoon half of the pineapple mixture over bottom cake half. Replace cake top and top with remaining pineapple mixture. Garnish with cherries.
• Slice and serve, or cover and keep chilled until ready to serve.
• Notes: Just add a scoop of low-fat frozen vanilla yogurt to serve this cake à la mode.