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

Name: Orange Angel Food Cake with Caramel Sauce and Tropical-Fruit Compote
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 2 blood oranges; 237 milliliters cake flour; 2 teaspoons cream of tartar; 315 milliliters egg whites (about 9 large); 1 Tbsp chopped fresh mint; 1 teaspoons ground cardamom; 118 milliliters 1/2-inch cubes pineapple; 237 milliliters heavy whipping cream; 1 slice kiwi, peeled, quartered lengthwise, then cut crosswise into 1/2-inch slices; 237 milliliters 1/2-inch cubes mango; 296 milliliters powdered sugar; 1 pinch Pinch of salt; 237 milliliters superfine sugar; 1 Tbsp sugar; 2 Tbsps (1/4 stick) unsalted butter; 2 teaspoons vanilla extract; 79 milliliters water

This recipe serves 10. This recipe covers 7% of your daily requirements of vitamins and minerals. One portion of this dish contains about 6g of protein, 12g of fat, and a total of 334 calories. Mother's Day will be even more special with this recipe. From preparation to the plate, this recipe takes around 45 minutes. 1 person found this recipe to be delicious and satisfying. A mixture of blood oranges, salt, ground cardamom, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Combine sugar and 1/3 cup water inheavy medium saucepan. Stir over medium-lowheat until sugar dissolves. Increaseheat to medium-high; boil without stirringuntil syrup is deep amber, occasionallybrushing down sides of pan with wet pastrybrush and swirling pan, about 5 minutes.

Ingredients you will need

Sugar

Syrup

Water

Equipment you will use

Sauce Pan

Frying Pan

Remove from heat. Carefully add cream(mixture will bubble vigorously).

Ingredients you will need

Cream

Placepan over low heat; stir until caramel bitsdissolve and sauce is smooth.

Ingredients you will need

Caramel

Sauce

Remove fromheat; add butter, cardamom, and pinch ofsalt. Stir until butter melts. Cool.DO AHEAD:Can be made 1 week ahead. Cover; chill.Bring to room temperature or rewarm overlow heat before using.

Ingredients you will need

Cardamom

Butter

Preheat oven to 350°F. Siftpowdered sugar, flour, and salt 3 times.

Ingredients you will need

All Purpose Flour

Sugar

Salt

Equipment you will use

Oven

Place in medium bowl.

Equipment you will use

Bowl

Using electric mixer, beat egg whitesin large bowl until foamy.

Ingredients you will need

Egg

Equipment you will use

Hand Mixer

Bowl

Add cream oftartar; beat until whites are opaque andsoft peaks form. Gradually add superfinesugar, beating until whites are thick andshiny and fluffy peaks form (peaks shoulddroop over gently; do not overbeat).

Ingredients you will need

Cream

Addorange peel and vanilla; beat just untilblended. Sift 1/4 of flour mixture over whites.Using large rubber spatula, gently foldflour mixture into whites. Repeat with remaining flour mixturein 3 more additions.

Ingredients you will need

Vanilla

All Purpose Flour

Equipment you will use

Spatula

Transfer batter toungreased 10-inch-diameter angel foodcake pan with removable bottom and4-inch-high sides (do not use nonstickpan); smooth top.

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Frying Pan

Bake cake until golden and springyto touch, about 50 minutes. Immediatelyinvert pan onto work surface if pan has feet,or invert center tube of pan onto neck ofbottle or funnel. Cool cake completely.

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Oven

Funnel

Frying Pan

Gently tap bottom edge of pan onwork surface while rotating pan until cakeloosens.

Equipment you will use

Frying Pan

Transfer to platter. DO AHEAD: Canbe made 8 hours ahead. Cover with cakedome; let stand at room temperature.

Cut all peel and whitepith from oranges. Using small sharp knifeand working over bowl to catch juices, cutbetween membranes to release orangesegments into bowl. Squeeze remainingjuice from membranes into bowl. If orangesegments are large, cut each in half orthirds.

Ingredients you will need

Orange