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Orange Angel Food Cake with Fruit Compote

May 15, 2010

This is a “harder than it looks” recipe. I’ve never made angel food cake, and frankly, it scared me alittle bit. Oh, fine I’ll admit it. It scared me alot! Whipping egg whites? That sounds so hard! But I did it and the cake came out beautifully. The only problem was I didn’t have an angel food cake pan, and so I had to make it in a regular cake pan. But it still came out great.

The other great thing about this recipe? In addition to being under 300 calories it’s also FAT FREE! What’s NOT to love about this dessert?

Don’t like the fruits that I used? Use different fruit combinations (just keep the juice/sugars/compote part the same). Top it with a dollop of whipped cream, or a scoop of icecream.

12 servings Cool: about 2 hours

Ingredients

  • 1 1/2  cups egg whites (10 to 12 large)
  • 1  teaspoon cream of tartar
  • 1 1/3  cups extra-fine granulated sugar
  • 1  tablespoon finely shredded orange peel
  • 1  cup sifted cake flour
  • 1 1/3  cups water
  • 2  6- or 7-ounce packages dried apricots, halved
  • 1  cup dried cranberries
  • 2/3  cup orange juice
  • 1/3  cup granulated sugar
  • 2  inches stick cinnamon
  • 1/2  teaspoon vanilla
  • 1/4  teaspoon almond extract

Directions

In an extra-large bowl allow egg whites to stand at room temperature for 30 minutes. Add cream of tartar to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the 11/3 cups extra-fine sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand straight).

Sprinkle orange peel over beaten egg whites. Sift about one-fourth of the flour over beaten egg whites; fold in gently. Repeat, folding in the remaining flour by fourths. Pour batter into an ungreased 10-inch tube pan. Gently cut through batter to remove any large air pockets.

Bake on the lowest rack in a 350° oven about 40 minutes or until top springs back when lightly touched. Immediately invert cake (leave in pan); cool thoroughly. Loosen sides of cake from pan; remove cake.

Meanwhile, for compote, in a medium saucepan combine water, apricots, cranberries, orange juice, the 1/3 cup sugar, the cinnamon, vanilla, and almond extract. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Remove from heat. Discard cinnamon. Transfer the compote to a serving bowl. Serve warm or cool over cake slices.

Nutrition facts per serving:

  • Servings Per Recipe 12 servings
  • Calories 257
  • Total Fat (g) 0
  • Saturated Fat (g) 0
  • Cholesterol (mg) 0
  • Sodium (mg) 56
  • Carbohydrate (g) 61
  • Total Sugar (g) 38
  • Fiber (g) 3
  • Protein (g) 5

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2 Comments leave one →
  1. May 15, 2010 8:57 pm

    YUM!!!!!
    Stopping by from Mom Loop. Your newest follower. Stop by: http://activitymom.blogspot.com

  2. May 18, 2010 4:38 am

    You know – I don’t think I’ve ever made angel food cake from scratch. I need to remedy that!

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