ROSEMARY-THYME ANGEL FOOD CAKE WITH PINEAPPLE COMPOTE

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Rosemary-Thyme Angel Food Cake with Pineapple Compote image

Provided by Food Network Kitchen

Categories     dessert

Time 2h20m

Yield 8 to 10 servings

Number Of Ingredients 15

1 cup cake flour
1 3/4 cups superfine sugar
1/2 teaspoon salt
12 large egg whites, at room temperature
1 1/2 teaspoons cream of tartar
Finely grated zest of 2 lemons
1 1/2 teaspoons pure vanilla extract
2 teaspoons finely chopped fresh rosemary
2 tablespoons finely chopped fresh thyme
1/2 cup packed light brown sugar
1/2 cup dark rum
1 sprig rosemary
1 sprig thyme
1 medium pineapple, peeled, cored and cut into 1/2-inch pieces
2 teaspoons pure vanilla extract

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.

Raja Akram
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This cake was a hit! It was the perfect dessert for my summer party. The compote was a delicious and refreshing topping.


Onah Sunday
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The cake was a bit too sweet for my taste, but the compote was delicious. I'll try using less sugar in the cake batter next time.


Matthew Dasilva
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This cake was delicious! The pineapple compote was the perfect topping. I would definitely make this again.


maria ramirez
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This cake was a disappointment. It was dry and bland. I would not recommend this recipe.


Dolgoon Tuya
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This cake was a showstopper! It was so beautiful and delicious. The compote was the perfect complement to the cake. I will definitely be making this again for special occasions.


MD Hasanur
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The cake was a bit too dense for my taste, but the compote was delicious. I'll try using a different cake recipe next time.


Ademola Sanni
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This cake was easy to make and turned out beautifully. The compote was a nice touch. I'll definitely be making this again.


Nishea
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Not a fan of this recipe. The cake was dry and the compote was too sweet.


vinny the rapper
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This cake was amazing! It was so moist and flavorful. The compote was the perfect topping. I will definitely be making this again.


Abba Solomon
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The cake was a bit dry, but the compote was delicious. I think I'll try adding some extra butter to the cake batter next time.


mian nasir
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This cake was delicious! The combination of rosemary, thyme, and pineapple was unique and flavorful. I would definitely recommend this recipe.


Shoroq Ghanem
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Followed the recipe exactly and it turned out great! The cake was moist and fluffy, and the compote was the perfect topping. Will definitely make this again.


Randy Hjelm
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This cake was a hit at my dinner party! The pineapple compote added a delicious tropical flavor that complemented the rosemary and thyme perfectly. I'll definitely be making this again.