Description
A light and fluffy angel food cake infused with tropical flavors, served with a vibrant fruit compote.
Ingredients
Scale
- 1 cup cake flour
- 1 1/2 cups granulated sugar
- 12 large egg whites
- 1/4 teaspoon salt
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 2 cups mixed tropical fruits (pineapple, mango, kiwi)
- 1/4 cup sugar (for compote)
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, sift together cake flour and 3/4 cup of sugar.
- In a separate bowl, beat egg whites, salt, and cream of tartar until soft peaks form.
- Gradually add remaining sugar while continuing to beat until stiff peaks form.
- Fold in the flour mixture gently, along with vanilla and coconut extracts.
- Pour the batter into an ungreased angel food cake pan and smooth the top.
- Bake for 30-35 minutes or until the cake is golden and springs back when touched.
- Remove from the oven and invert the pan to cool completely.
- For the fruit compote, combine mixed fruits, sugar, and lemon juice in a saucepan over medium heat.
- Cook until the fruits are soft and the mixture thickens slightly, about 10 minutes.
- Once the cake is cool, remove it from the pan and serve with the warm fruit compote.
Notes
- Ensure the egg whites are at room temperature for better volume.
- Use fresh tropical fruits for the best flavor.
- Store any leftover cake in an airtight container at room temperature.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Tropical Angel Food Cake, Fruit Compote, Dessert, Baking