Name: Orange Angel Food Cake with Caramel Sauce and Tropical-Fruit Compote
Yield: Makes 10 servings
Ingredients: 1 cup sugar; 1/3 cup water; 1 cup heavy whipping cream; 2 tablespoons (1/4 stick) unsalted butter; 3/4 teaspoon ground cardamom; Pinch of salt; 1 1/4 cups powdered sugar; 1 cup cake flour; 1/4 teaspoon salt; 1 1/3 cups egg whites (about 9 large); 1 1/2 teaspoons cream of tartar; 1 cup superfine sugar; 1 tablespoon finely grated orange peel; 1 1/2 teaspoons vanilla extract; 2 blood oranges; 3 ripe passion fruits; 1 kiwi, peeled, quartered lengthwise, then cut crosswise into 1/2-inch slices; 1 cup 1/2-inch cubes mango; 1/2 cup 1/2-inch cubes pineapple; 1 to 2 tablespoons sugar; 1 tablespoon chopped fresh mint; Pinch of salt

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Orange Angel Food Cake with Caramel Sauce and Tropical-Fruit CompotePatricia Heal

This cake is light as air— and infused with flavor, thanks to a little grated orange peel. A deep, dark caramel sauce and a stunning fruit compote make the dessert dinner-party-worthy. Be sure not to use a pan with a nonstick coating. Because this cake is cooled upside down in the pan, you want the cake to stick to the sides a bit.

Recipe notes

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