Almond Angel Cake with Warm Fruit Compote - MSNewsNow.com - Jackson, MS

Jackson Heart Clinic

Almond Angel Cake with Warm Fruit Compote

  • 1 c. Cake Flour
  • 1 1/2 c. Superfine Granulated Sugar
  • 1 1/4 c. Egg Whites (about 10 large egg whites), at Room Temp.
  • 1 1/4 Cream of Tartar
  • 1/4 tsp. Salt
  • 1 tsp. Vanilla Extract
  • 1/4 tsp. Almond Extract

For the fruit compote:

  • 1 c. Splenda
  • 1/2 c. Water
  • 1 1/2 Slice Lemon Zest (yellow part only)
  • 3 1/2 c. Peeled, Cored and Sliced Apples

Directions:

For the Angel Cake

Preheat the oven to 350ยบ.  Sift flour twice with 1/2 cup of the sugar.  With an electric mixer on high speed, beat the egg whites, cream of tartar and salt until soft peaks form when the mixer is removed from the batter.  Add half of the remaining sugar and beat for 1 minute.  Add the remaining sugar, 2 tbsp. at a time, beating after each addition.  Stir in the vanilla and almond extract.  Fold the flour and sugar mixture into the egg whites, 1/4 cup at a time, just until incorporated.  put the batter in a non-greased 10-inch tube pan and bake until the cake is light golden brown and springs to the touch, about 1 hour.  Invert the pan and let the cake cool completely before removing from the pan.

For the Fruit Compote

Bring the Splenda, water and lemon zest to a boil over high heat.  Simmer for 5 minutes.  This will extract the flavor from the peel, dissolve the Splenda and make a syrup.  Add the fruit and continue to cook for about 5 minutes until just tender.  Remove the fruit from the juice and set aside.  Discard lemon zest.  Reduce the juice over medium-high heat for about 5 minutes, until it becomes syrupy.  Pour the reduced syrup over the cooked fruit and serve with a slice of cake.

Yield:

14 Servings (1 slice (1 1/4 of cake) with 1/2 cup compote).

Per Serving:

  • Calories 192
  • Fat 0g
  • Sat. Fat 0g
  • Carbohydrates 46g
  • Protein 3g
  • Fiber 1g
  • Sodium 134mg

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