Angel Food Cake With Mixed Berry Compote Recipes

ANGEL FOOD CAKE WITH GRAPEFRUIT COMPOTE

Steps:

• Make the cake: Preheat the oven to 350 degrees F.
• Combine the flour, 3/4 cup of the sugar, and the salt in a medium bowl and whisk to combine.
• In a large bowl, combine the egg whites with the cream of tartar and the vanilla. Beat with an electric mixer on medium speed until frothy. Increase the speed to high and gradually add the remaining 3/4 cup sugar, a few tablespoons at a time. Beat until the egg whites form glossy, medium-stiff peaks.
• Sift about one-third of the flour mixture onto the egg whites and fold in with a large rubber spatula until almost completely incorporated. Continue sifting and folding in the flour mixture until all of the flour is incorporated.
• Spoon the batter into an ungreased tube pan, gently smoothing the top. Bake until golden brown and the top springs back when gently pressed, 35 to 40 minutes. Turn the pan upside down on a cooling rack and cool completely.
• Run a thin knife around the edge of the cake, then invert to release from the pan.
• Make the compote: Combine the sugar, cinnamon stick, grapefruit peel and 3/4 cup water in a small saucepan. Bring to a boil over medium-high heat, then reduce the heat to a brisk simmer and cook until syrupy, 10 to 15 minutes. Stir in the vanilla.
• Meanwhile, use a serrated knife to cut the peel and pith off of the grapefruit. Working over a bowl, use a sharp paring knife to cut between the membranes and release the grapefruit segments. Pour the sugar syrup over the grapefruit segments and let stand at room temperature for at least 5 minutes and up to 1 hour (the longer the compote sits, the more it infuses). Serve immediately or refrigerate for up to 3 hours.
• Serve the angel food cake topped with grapefruit compote.

ANGEL FOOD CAKE WITH BERRY SAUCE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners' sugar and flour together twice; set aside. , Add the cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add granulated sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 50-60 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. Brush top and sides of cake with vodka. Combine cornstarch and water; set aside. , For sauce: In a small saucepan, combine 1-1/2 cups raspberries, 1 cup blueberries, pineapple juice and liqueur. Bring to a boil. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in the strawberries, blackberries and remaining raspberries and blueberries. Serve sauce with cake.

MIXED BERRY COMPOTE

Steps:

• Dissolve cornstarch in brandy in a small bowl and set aside.
• Combine mixed berries, sugar, and honey in a saucepan over medium heat. Bring to a boil. Add cornstarch mixture and boil until berries break down and compote thickens to the desired consistency, 2 to 3 minutes.

GINGER BERRY COMPOTE WITH ANGEL FOOD CAKE

Steps:

• In a medium saucepan, combine berries, sugar, zest, and ginger. Cook, stirring occasionally, over medium heat, until berries have softened and released their juices, 10 to 12 minutes. Let compote cool slightly.
• Cut angel food cake into 8 wedges. Spoon compote over or alongside cake wedges and serve. (Compote can be served at room temperature or cold.)

ANGEL FOOD CAKE WITH MIXED BERRY COMPOTE

Steps:

• TO MAKE THE CAKE:.
• Preheat oven ot 325°F Rinse a 10-inch angel food cake or tube pan with cold water and drain.
• Sift together the cake flour and 1 cup of the sugar. Repeat the sifting 3 times, then set aside. In a large bowl, beat the egg whites until foamy.
• Add the cream ot tartar and salt. Continue beating until soft peaks form.
• Add the remaining 1/2 cup sugar, 2 tablespoons at a time, beating after each addition. Beat in vanilla. Sift a third of the flour-sugar mixture into the beaten egg whites, folding quickly with a rubber spatula until no flour shows. Repeat the process twice again with a third of the flour-sugar mixture.
• Transfer the batter into the prepared pan and bake for 45-50 minutes, until the cake is springy to the touch and a toothpick inserted in the center comes out clean.
• Immeditely invert the pan onto a cooling rack. Let the cake cool ompletely in the pan. Run a thin knife around the edge to loosen before unmolding.
• TO MAKE COMPOTE::.
• IN a medium bowl, combine all the berries, orange juice or liqueur, and sugar. Cover the bowl and refrigerate. Stir the mixture just before serving.
• TO SERVE:.
• Place a slice of the cake onto a dessert plate and surround it with some of the compote.

ANGEL FOOD CAKE WITH MIXED BERRIES

Steps:

• Mix berries and sugar together in a bowl, mashing slightly to create a juice. Pour over sliced angel food cake.

MIXED BERRY SAUCE ANGEL FOOD CAKE RECIPE - (4.5/5)

Steps:

• . In a medium saucepan, combine berries, sugar, zest, and ginger. Cook, stirring occasionally, over medium heat, until berries have softened and released their juices, 10 to 12 minutes. Let compote cool slightly. 2. Cut angel food cake into 8 wedges. Spoon compote over or alongside cake wedges and serve. (Compote can be served at room temperature or cold.)

ANGEL FOOD CAKE WITH MIXED BERRIES

Steps:

• Mix berries and sugar together in a bowl, mashing slightly to create a juice.
• Pour over sliced angel food cake.

BERRIED TREASURE ANGEL FOOD CAKE

Steps:

• Using a 1-1/2-in. round cookie cutter, cut out the centers of half of the cake slices (discard removed cake or save for another use). Spread butter over both sides of cake slices. Grill, covered, over medium heat or broil 4 in. from heat 1-2 minutes on each side or until toasted., In a small bowl, beat cream until it begins to thicken. Add extract; beat until soft peaks form., To serve, stack one solid and one cutout slice of cake on each desert plate, placing the outer edges on opposite sides for a more even thickness. Spoon almond filling into holes; top with whipped cream, berries and nuts. Dust with confectioners' sugar.