Angel Food Cake with Tropical Fruit Compote Recipe

This Angel Food Cake with Tropical Fruit Compote Recipe is a light and airy recipe, which is made with fresh mangoes and pineapple. It’s the perfect summer dessert, ready in about 3 hours.

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Angel Food Cake with Tropical Fruit Compote Recipe Ingredients

For the Cake:

• 1 cup cake flour
• 1 cup sugar, plus 1/2 cup
• 12 large egg whites (at room temperature)
• Pinch salt
• 1 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract
• 1 lemon, zested
• 1 orange, zested

For the Tropical Fruit Compote:

• 2 ripe mangoes, 1 peeled and coarsely chopped and 1 peeled and cut into 1/2-inch dice
• 1 cup freshly squeezed orange juice, divided
• 2 teaspoons sugar, if needed
• 1 1/2 cups fresh pineapple, peeled, cored and cut into 1/2-inch dice
• 2 kiwis, peeled and cut into 1/2-inch dice
• 1 star fruit (carambola), cut into thin star slices
• 1 cup halved red seedless grapes
• 2 tablespoons chiffonade of mint, for garnish

How To Make Angel Food Cake with Tropical Fruit Compote

1. Prep the Oven and Flour: Preheat the oven to 300 degrees F. In a medium bowl, sift the cake flour together with 1/2 cup of the sugar and set aside.
2. Whip the Egg Whites: In the large, clean bowl of an electric mixer, add the room temperature egg whites, salt, and cream of tartar. Beat on a medium-high speed for about 5 minutes, until the whites reach soft peaks.
3. Create the Meringue: While the mixer is running, gradually add the remaining 1 cup of sugar. Add the vanilla, lemon zest, and orange zest, and continue to beat until the meringue is stiff and glossy.
4. Fold in Flour: Stop the mixer. Gently fold in the flour/sugar mixture in three additions, being careful not to deflate the batter.
5. Bake the Cake: Transfer the batter into an ungreased 10-inch tube pan. Tap the pan on the counter a couple of times to release any large air bubbles. Bake for about 1 hour and 15 minutes, until the cake is light and springs back to the touch.
6. Cool the Cake Upside Down: Immediately invert the pan onto a wire rack (or the neck of a bottle) and let it cool completely while upside down, for at least 1 hour.
7. Make the Compote: In a blender, puree the coarsely chopped mango with 1/2 cup of the orange juice until smooth. Taste, and add the 2 teaspoons of sugar if needed. In a separate bowl, combine the diced mango, pineapple, kiwis, star fruit, grapes, and the remaining 1/2 cup of orange juice. Let this mixture sit at room temperature for 20 to 30 minutes.
8. Serve: Unmold the cooled cake and cut it into slices. Drizzle each slice with the mango puree, top generously with the fruit compote, and garnish with fresh mint.

Recipe Tips

• How to get a tall, fluffy cake? For the most volume, ensure your egg whites are at room temperature and that your mixing bowl is completely clean and free of any fat or grease. The cream of tartar also helps to stabilize the egg whites, so don’t skip it.
• Why do I have to cool the cake upside down? This is the most crucial step for angel food cake. Its structure is very delicate when warm. Cooling it upside down allows gravity to keep the cake stretched out and prevents its light, airy crumb from collapsing on itself.
• Why is the pan left ungreased? The light batter needs to cling to the sides of the pan in order to “climb” up and achieve its signature height and airy texture. Greasing the pan would cause the batter to slip.
• How do I fold in the flour without deflating the batter? Be very gentle. Use a large spatula to cut down through the center of the meringue, sweep along the bottom of the bowl, and lift and fold the batter over on itself. Rotate the bowl and repeat this motion only until the streaks of flour disappear.

What To Serve With Angel Food Cake

While the tropical fruit compote is a perfect pairing, this cake is also wonderful with:

• A simple dusting of powdered sugar
• A dollop of lightly sweetened whipped cream or coconut cream
• A scoop of lemon or raspberry sorbet
• A side of fresh berries

How To Store Angel Food Cake

Room Temperature: The un-topped cake can be stored in an airtight container at room temperature for up to 3 days. Store the fruit compote in a separate airtight container in the refrigerator for up to 3 days. Assemble just before serving.

Angel Food Cake with Tropical Fruit Compote Nutrition Facts

• Serving: 1 slice
• Calories: 250 kcal
• Protein: 6g
• Fat: 0g
• Carbohydrates: 58g
• Sugar: 45g
• Sodium: 150mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

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• Angel Food Cake with Warm Cherry Sauce Recipe
• Chocolate Chip Crumb Cake Recipe
• Kyle’s Lemon Pound Cake With Reba’s Royal Glaze Recipe