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Angel Food Cake with Pear and Apple Compote

Category: Dessert
Chef: Michel Nischan
Cusine: American
Credit: from The Chefs Collaborative Cookbook ©The Taunton Press, Inc.
Number of Servings: Makes one 12-inch cake; serves 12-14
Ingredients: ANGEL FOOD CAKE 1½ cups brown rice flour ½ cup almond flour 2½ cups superfine or baker’s special sugar, divided 2¼ cups egg whites (from 15 to 16 large eggs) 1 tsp. kosher salt 2 tsp. cream of tartar Unsalted butter, for serving PEAR AND APPLE COMPOTE (makes about 7 cups) 4 firm ripe pears, peeled, quartered, and cored, preferably Bosc 4 apples, peeled, quartered, and cored, preferably a firm slightly tart variety such as Pink Lady or Cortland ½ cup (1 stick) unsalted butter ¼ cup honey 1 cup brown sugar
Preparation - Directions: Heat the oven to 350° and place a rack in the lowest position. Whisk together the rice flour, almond flour, and 1 cup of sugar. Set aside. In a clean, dry bowl of a stand mixer, combine the egg whites, salt, and cream of tartar and beat together until foamy using the whisk attachment. Gradually increase the mixer speed and continue to beat the whites until they have thickened and increased in volume. Slowly beat in the remaining 1½ cups sugar, a little at a time, until the meringue holds soft peaks. Using the whisk from the mixer or a balloon whisk, gently fold in the flour-sugar blend ½ cup at a time, just until incorporated. Spoon the batter into an ungreased 12-inch-round angel food pan and gently tap the pan on the counter to settle the batter and remove any large air bubbles. Bake the cake for 45 to 60 minutes, making sure not to open the oven during this time. When done, the cake will be deep golden brown and spring back when pressed lightly. Remove the cake from the oven and invert the pan onto the neck of a bottle or funnel. Suspend the cake upside down as it sets and cools, at least 2 hours. When it is cool, run a small paring knife around the edges of the pan to release the cake. Turn it out onto a plate. To serve, warm a little bit of butter in a small sauté pan and brown slices of angel food cake on both sides until they are golden and slightly crisped. Spoon the warm compote on top. PEAR AND APPLE COMPOTE Cut the pear and apple quarters into ½-inch-thick slices and set aside. Melt the butter in a large sauté pan over medium-high heat, then add the honey, brown sugar, and apple and pear slices. Reduce the heat slightly and continue to cook for 3 to 5 minutes, tossing the fruit to coat it well.
Angel Food Cake with Pear and Apple Compote

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