For the fruit compote:
For the Angel Cake
Preheat the oven to 350º. 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.
14 Servings (1 slice (1 1/4 of cake) with 1/2 cup compote).