Saturday, March 21, 2009

Angel Food Cake with Fall Fruit Compote

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

12 servings (serving size: 1 cake slice, 1/3 cup compote, and 1 tablespoon crème fraîche)

* 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

* 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

Preheat oven to 325°.

To prepare cake, lightly spoon the flour into a dry measuring cup, and level with a knife.

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.

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.

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.

Nutritional Information
Calories: 346 (15% from fat)
Fat: 5.9g (sat 3.5g,mono 1.7g,poly 0.3g)
Protein: 5.9g
Carbohydrate: 70g
Fiber: 4.3g
Cholesterol: 20mg
Iron: 2mg
Sodium: 117mg
Calcium: 41mg

recipes by:Barbara Chernetz, Cooking Light
Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell


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