ROSEMARY-THYME ANGEL FOOD CAKE WITH PINEAPPLE COMPOTE
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Sift the cake flour, 3/4 cup superfine sugar and the salt onto a piece of parchment paper. Sift the flour mixture a second time onto another piece of parchment; set aside. Beat the egg whites in a large bowl with a mixer on medium-high speed until frothy, about 1 minute. Add the cream of tartar and continue beating until soft peaks form, about 4 more minutes. Gradually beat in the remaining 1 cup superfine sugar; increase the speed to high and beat until the egg whites are stiff and glossy, about 7 minutes. Beat in the vanilla, rosemary, thyme and lemon zest.
- Using a rubber spatula, gently fold in the flour mixture, 1/4 cup at a time, until fully incorporated with no pockets of dry ingredients. Transfer the batter to an ungreased 10-inch angel food cake pan. Bake until golden and the cake springs back when pressed, 40 to 45 minutes. Invert the cake pan onto a small funnel or bottle neck and let cool completely, at least 1 hour.
- Meanwhile, make the compote: Combine the brown sugar, rum, 1/2 cup water and the rosemary and thyme sprigs in a medium saucepan over medium-high heat; simmer, stirring, until the sugar dissolves, about 2 minutes. Add the pineapple, return to a gentle simmer and cook until the pineapple is softened and the liquid is syrupy, about 10 minutes. Stir in the vanilla. Transfer to a bowl and refrigerate, stirring occasionally, until cool, about 1 hour. Remove the herb sprigs.
- Loosen the edge of the cake with a knife, tap the sides of the pan against the counter and unmold the cake onto a platter. Slice and serve with the compote.
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Lydia Mcmaster
[email protected]This cake was amazing! The compote was the perfect topping. I will definitely be making this again.
J Patrick Lockhart
[email protected]This cake was a bit too dense for my taste, but the flavor was good. I would recommend using more egg whites next time.
Dave Davies
[email protected]I'm not a huge fan of angel food cake, but this one was actually pretty good. The compote was the best part. I would definitely make it again.
Ena Ena
[email protected]This cake was a bit too sweet for my taste, but the compote was delicious. I would recommend using less sugar in the cake batter next time.
Milimo Victor
[email protected]I love this cake! It's so light and fluffy, and the pineapple compote is the perfect topping. I've made it several times and it's always a hit.
Horn Bland
[email protected]This is the best angel food cake I have ever had! The rosemary and thyme give it a unique and delicious flavor. The compote is also amazing. I will definitely be making this cake again and again.
Diekola Dolapo
[email protected]I made this cake for a party and it was a huge hit! Everyone loved it. The cake was moist and flavorful, and the compote was sweet and tangy.
Ferdous Hossen
[email protected]This cake was absolutely delicious! The pineapple compote was the perfect complement to the light and airy angel food cake. I will definitely be making this again.