Cinnamon Angel Cake with Orange Compote

Cinnamon Angel Cake with Orange Compote Recipe - Vegetarian Food

Preparation time: 30 minutes | Cooking time: 40 minutes | Servings: 10 |

Vegetarian diet

Introduction

This Cinnamon Angel Cake with Orange Compote is a light and fluffy dessert that is perfect for any special occasion. The combination of cinnamon and orange flavors creates a deliciously unique taste that will impress your guests.

History

Angel food cake is a type of sponge cake that originated in the United States in the late 19th century. It is known for its light and airy texture, which is achieved by using only egg whites and no fat in the batter. The addition of cinnamon and orange in this recipe adds a modern twist to this classic dessert.

Ingredients

1 cup cake flour, not self-rising
1 and a half cup granulated sugar, divided
Pinch of ground cloves
12 large egg whites, at room temperature
1 and a half tsp cream of tartar
Half a tsp salt
1 tsp grated orange peel
1 cup confectioners' sugar, sifted
1 and a half tsp dark rum
Quarter tsp grated orange peel
1 to 2 tbsp orange juice
8 navel oranges
1 cup water
Half a cup granulated sugar
1 tsp ground cinnamon
1 tbsp orange-flavored liqueur

How to prepare

Heat the oven to 375°F (191°C). Sift the flour, 0.75 cup of sugar, cinnamon, and cloves together 3 times; set aside.
In a large bowl, beat the egg whites with an electric mixer until foamy, about 4 minutes.
Gradually increase the speed to medium and add the cream of tartar and salt.
Add the remaining 0.75 cup of sugar, 1 tbsp at a time, beating well after each addition.
Beat at medium speed until stiff peaks form, about 2 minutes. Beat in the 1 tsp of orange peel.
Sift one third of the dry ingredients over the whites; carefully fold in with a rubber spatula.
Repeat two more times with the remaining dry ingredients, folding just until blended.
Pour the batter into an ungreased 10-inch tube pan.
Cut through the batter with a knife to remove any large air pockets.
Bake for 35 to 40 minutes or until the top of the cake springs back when pressed with a fingertip.
Immediately invert the pan onto a funnel or bottle; let it stand until completely cool.
For the glaze, combine the confectioners' sugar, rum, the 0.25 tsp of orange peel, and 1 tbsp of the orange juice, adding additional juice as needed to make a thick glaze.
For the orange compote, peel one orange with a vegetable peeler and cut the peel into julienne strips.
Bring water and the 0.5 cup of granulated sugar to a boil in a saucepan; add the peel and boil for 2 minutes.
Remove from heat.
With a sharp knife, remove the peel and white pith from the remaining oranges.
Cut between the membranes to remove the sections.
Combine the orange sections, any juice from the sections, and liqueur with the syrup and peel in a bowl.
Makes 5 cups.
Run a knife around the side of the pan and unmold the cake.
Transfer to a serving plate and drizzle with the glaze.
Serve with the orange compote. Makes 10 servings.

Variations

Try adding a teaspoon of ground ginger to the cake batter for a spicy kick.
Substitute lemon zest for the orange zest in the glaze for a different citrus flavor.

Cooking Tips & Tricks

Be sure to sift the dry ingredients multiple times to ensure a light and fluffy cake.

- When beating the egg whites, make sure there are no traces of yolk as this can prevent the whites from reaching stiff peaks.

- Inverting the cake pan after baking helps prevent the cake from collapsing as it cools.

- The orange compote can be made ahead of time and stored in the refrigerator until ready to serve.

Serving Suggestions

Serve the Cinnamon Angel Cake with Orange Compote with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.

Cooking Techniques

Folding the dry ingredients into the egg whites gently is key to maintaining the cake's light and airy texture.

- Inverting the cake pan after baking helps prevent the cake from collapsing as it cools.

Ingredient Substitutions

You can use lemon juice instead of orange juice in the glaze for a tangy twist.

- If you don't have cake flour, you can make your own by combining all-purpose flour with cornstarch.

Make Ahead Tips

The orange compote can be made ahead of time and stored in the refrigerator for up to 3 days.

Presentation Ideas

Garnish the Cinnamon Angel Cake with Orange Compote with fresh mint leaves for a pop of color. - Serve the cake on a decorative cake stand for an elegant presentation.

Pairing Recommendations

Pair this dessert with a cup of hot tea or coffee for a delightful afternoon treat.

Storage and Reheating Instructions

Store any leftover cake in an airtight container at room temperature for up to 3 days.

- The orange compote can be stored in the refrigerator for up to 3 days. Reheat gently in the microwave before serving.

Nutrition Information

Calories per serving

220

Carbohydrates

- Total Carbohydrates: 52g

- Dietary Fiber: 2g

- Sugars: 39g

Fats

- Total Fat: 0g

- Saturated Fat: 0g

- Trans Fat: 0g

Proteins

- Protein: 4g

Vitamins and minerals

Vitamin C: 93% DV

- Calcium: 2% DV

- Iron: 2% DV

Alergens

Contains eggs

Summary

This Cinnamon Angel Cake with Orange Compote is a low-fat and low-calorie dessert option that is high in vitamin C. It is a great choice for those looking for a healthier sweet treat.

Summary

This Cinnamon Angel Cake with Orange Compote is a delicious and light dessert that is perfect for any occasion. The combination of cinnamon and orange flavors creates a unique and flavorful treat that is sure to impress your guests. Enjoy this delightful dessert with a cup of tea or coffee for a truly special experience.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy memory that I hold close to my heart. It was a warm summer day, and I was visiting my dear friend Margaret in her quaint little cottage by the sea. Margaret was known for her delicious baking skills, and I always looked forward to our baking sessions together.

On this particular day, Margaret had a twinkle in her eye as she pulled out a worn recipe card from her recipe box. She told me that she had a special treat in store for me – her famous Cinnamon Angel Cake with Orange Compote. I watched in awe as she effortlessly whipped up the fluffy angel cake batter, gently folding in the cinnamon and vanilla for a hint of warmth and sweetness.

As the cake baked in the oven, Margaret began to prepare the orange compote. The scent of citrus filled the air, mingling with the warm aroma of cinnamon. I could hardly contain my excitement as I watched her drizzle the compote over the freshly baked angel cake, creating a masterpiece that looked almost too beautiful to eat.

I eagerly took a bite of the cake, savoring the light and airy texture, the subtle hint of cinnamon, and the burst of citrus from the orange compote. It was a symphony of flavors that danced on my taste buds, leaving me craving more.

I begged Margaret to share the recipe with me, and she smiled knowingly, telling me that it was a family secret passed down through generations. She promised to teach me the recipe, on one condition – that I promise to share it with others and keep the tradition alive.

And so, I learned how to make Margaret's Cinnamon Angel Cake with Orange Compote. Over the years, I have made it countless times, each time feeling a sense of joy and nostalgia as I remember that warm summer day by the sea with my dear friend.

The secret to the perfect Cinnamon Angel Cake lies in the careful folding of the batter, ensuring that it remains light and fluffy. The cinnamon adds a warmth and depth of flavor that pairs beautifully with the citrusy sweetness of the orange compote.

As I bake this cake for my family and friends, I am reminded of the power of food to bring people together, to create memories, and to pass down traditions from one generation to the next. And as I watch my loved ones savor each bite of the Cinnamon Angel Cake with Orange Compote, I know that I am carrying on a legacy that will live on for years to come.

So, the next time you have a special occasion to celebrate or simply want to treat yourself to something sweet, consider making this delightful dessert. I promise you won't be disappointed. And who knows, maybe one day you'll pass on the recipe to a loved one, just as I have done.