Angel Food Cake with Fall Fruit Compote

Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell

We liked the compote with whole dried fruit, but you can chop the fruit, if you'd like.

Yield: 12 servings (serving size: 1 cake slice, 1/3 cup compote, and 1 tablespoon crème fraîche)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 346
  • Calories from fat: 15%
  • Fat: 5.9g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 5.9g
  • Carbohydrate: 70g
  • Fiber: 4.3g
  • Cholesterol: 20mg
  • Iron: 2mg
  • Sodium: 117mg
  • Calcium: 41mg

Ingredients

  • Cake:
  • 1 cup cake flour
  • 1 1/2 cups sugar, divided
  • 12 large egg whites
  • 1 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla extract
  • Compote:
  • 3 cups water
  • 1/4 cup sugar
  • 1 vanilla bean, split lengthwise
  • 1/2 cup dried cranberries
  • 8 dried figs, halved (about 4 ounces)
  • 2 (7-ounce) packages dried mixed fruit
  • Remaining ingredient:
  • 3/4 cup crème fraîche

Preparation

  1. Preheat oven to 325°.
  2. To prepare cake, lightly spoon the flour into a dry measuring cup, and level with a knife.
  3. Sift together flour and 3/4 cup sugar. Beat egg whites with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Fold in vanilla. Sift flour mixture over egg white mixture, 3 tablespoons at a time; fold in.
  4. Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 325° for 50 minutes or until cake springs back when lightly touched. Invert pan, and cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert the cake onto plate. Cut cake into 12 slices.
  5. To prepare compote, combine water, 1/4 cup sugar, and vanilla bean in a medium saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves. Cover, reduce heat, and simmer 15 minutes. Add dried fruits; cover and simmer 25 minutes or until fruit is tender, stirring once. Remove from heat. Remove vanilla bean. Let bean stand 5 minutes. Scrape seeds from vanilla bean; stir seeds into the fruit mixture. Discard bean. Cool to room temperature. Spoon compote over cake slices, and top with crème fraîche.
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