Grilled Sponge Cake with Peach and Cherry Compote

Name: Grilled Sponge Cake with Peach and Cherry Compote
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters cake flour; 567 grams frozen cherries; 8 egg whites; 8 larges egg yolks; 1 lemon, zested and juiced; 1 small orange, zested and juiced; 454 grams frozen peaches; 0 teaspoons fine salt; 79 milliliters sugar; 158 milliliters sugar; 237 milliliters sugar; 1 teaspoon vanilla extract; 118 milliliters water; 8 servings Whipped cream, for serving, optional

Grilled Sponge Cake with Peach and Cherry Compote might be a good recipe to expand your dessert repertoire. This recipe serves 8. This recipe covers 9% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 9g of protein, 7g of fat, and a total of 409 calories. 11 person found this recipe to be delicious and satisfying. It will be a hit at your The Fourth Of July event. Head to the store and pick up egg yolks, whipped cream, orange zest, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 40 minutes.

Instructions

Preheat oven to 325 degrees F.

Equipment you will use

Oven

In a medium mixing bowl, combine sugar, egg yolks, and vanilla, whisking until smooth and frothy.

Ingredients you will need

Egg Yolk

Vanilla

Sugar

Equipment you will use

Mixing Bowl

Whisk

Add the lemon zest and juice and whisk until well combined. In a separate larger mixing bowl, sift the cake flour and salt together; a fine-mesh sieve works well for this. Gingerly and gradually fold the egg yolk mixture into the sifted flour.

Ingredients you will need

All Purpose Flour

Lemon Zest

Egg Yolk

Juice

Salt

Equipment you will use

Mixing Bowl

Sieve

Whisk

In another mixing bowl, beat egg whites on high speed with a hand mixer until just frothy. Continue beating while gradually adding the sugar. Beat on high until soft peaks form. Gently fold beaten egg whites into batter, making sure not to deflate the air bubbles in the whites.

Ingredients you will need

Egg Whites

Sugar

Equipment you will use

Mixing Bowl

Hand Mixer

Pour batter into an ungreased 10-inch tube pan and bake in the center of the oven for 45 minutes. Cool, upside down, in pan.

Equipment you will use

Oven

Frying Pan

Preheat the grill and make sure it is very clean.

Equipment you will use

Grill

Cut the cooled cake into 8 slices, and then grill on both sides until nicely toasted on outside but still soft and moist on the inside, about 1 to 1 1/2 minutes per side, depending on how hot your grill is.

Equipment you will use

Grill

Serve cake slices with cooled fruit compote and whipped cream, if desired.

Ingredients you will need

Whipped Cream

Compote

Fruit

In a medium, heavy-bottomed, non-reactive saucepan, combine frozen fruit, sugar, water, and orange zest and juice in a large saucepan and cook over medium heat until mixture comes to a simmer. Reduce heat to low and cook for another 25 to 30 minutes or until thick.

Ingredients you will need

Orange Zest