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Recipes // Desserts // Light Vanilla Cake with Strawberry Lime Compote and Lemongrass Sorbet

Light Vanilla Cake with Strawberry Lime Compote and Lemongrass Sorbet

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Angel Food Cake Ingredients:

  • 1/3 c. + 2 Tbsp pastry flour
  • 2/3 c. + ¼ c. sugar, amounts separated
  • 1 cup egg whites, from about 7 large eggs
  • 3/4 teaspoon cream of tartar
  • 3/4 teaspoon salt
  • 1 ½ vanilla beans- split in half lengthwise and seeds removed
  • Preheat the oven to 350°F.
Directions:
  1. Sift the pastry flour and ¼ c cups sugar together, 4 times to lighten and aerate.
  2. In the bowl of a stand mixer with a whisk attachment, add the egg whites, salt & vanilla beans.
  3. In a separate small bowl, whisk together the cream of tartar and remaining 2/3 cup sugar.
  4. Whisk on medium speed until the egg whites begin to foam.
  5. Add the remaining sugar mixture in three stages, whipping on medium-high speed, allowing the egg whites to stiffen after each addition.
  6. Beat for a total of about 6-7 minutes, or until the egg whites are full in volume, glossy and hold a stiff peak.
  7. Sift the dry ingredients once more over the surface of the egg whites and gently fold together with a rubber spatula to combine.
  8. Be very careful not to deflate the egg whites.
  9. Gently add the cake mix to an ungreased bundt pan (do not use a non-stick bundt pan).
  10. Smooth the top gently to create an even surface.
  11. Bake at 350°F until golden brown and springy to the touch, about 38-40 minutes.
  12. Remove from the oven and flip over on a cooling rack to cool. Once cooled completely, run a knife around the outside edge of the pan, and around the circular tube in the center of the pan.
  13. Flip the pan once again and tap the top to remove it completely.
 
Strawberry Compote Ingredients:
  • 1 cup unsweetened 100% cranberry juice
  • ½ vanilla bean
  • ¼ cup granulated sugar
  • 1 tsp pectin
  • 2 pints farmer’s strawberries, hulled and quartered
  • 1 each lime juice and zest
Directions:
  1. In a small saucepan, heat the cranberry juice and vanilla over medium heat until just simmering and whisk to combine.
  2. In a small mixing bowl, stir together the sugar and pectin.
  3. Slowly whisk the sugar and pectin into the cranberry mixture.
  4. Whisk well to combine.
  5. Bring to a boil then remove from heat and pour into a small mixing bowl.
  6. Press a piece of plastic wrap against the surface and cool to room temperature.
  7. Just before serving, whisk in the lime juice and zest and mix together with the fruit.
  8. To serve, slice the cake into pieces 1-2” thick.
  9. Top with a few spoonfuls of the strawberry compote, alongside a scoop of tart sorbet such as lemon, lime or yogurt.
 
Recipes compliments of Johnny Iuzzini.
 
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