Angel Food Sponge Cake with Rosemary and Thyme and Pineapple Compote

Votes: 1

How to Make - Rosemary and Thyme Angel Food Sponge Cake with Pineapple Compote

Time: 2 hours 20 minutes
Complexity: easily
Servings: 8 - 10

A slice of snow-white, soft Angel Food sponge cake is served drizzled with a delicious pineapple compote with spicy notes of dark rum, aromatic herbs, and vanilla. The sponge cake itself is also prepared with chopped fresh rosemary, thyme, and lemon zest. All these ingredients, together with natural vanilla extract, create a luxurious bouquet of aromas and flavors. To bake, you will need a special Angel Food sponge cake pan or a round cake pan with a hole in the center. To ensure the egg whites whip well, wipe the bowl with vinegar beforehand, completely removing any grease from the surface.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Sponge cake

1 cup cake flour
1 and 3/4 cups superfine sugar
0.5 tsp salt
Whites of 12 large eggs, room temperature
1.5 tsp cream of tartar
Finely grated zest of 2 lemons
1.5 tsp vanilla extract
2 tsp finely chopped fresh rosemary
2 tbsp finely chopped fresh thyme

Compote

0.5 cup light brown sugar
0.5 cups dark rum
1 sprig of rosemary
1 sprig of thyme
1 medium pineapple, peeled, cored and cut into 1cm pieces.
2 tsp vanilla extract

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cake flour, Pineapple, eggs, cream of tartar, lemon zest, rosemary, thyme, rum

Cooking the dish according to the recipe:

Sponge cake:

Preheat oven to 350°F (175°C). Sift the cake flour, 3/4 cup superfine sugar, and salt onto a sheet of parchment paper. Sift the flour mixture a second time onto another sheet of parchment paper; set aside. In a large bowl, beat the egg whites with a mixer on medium speed until foamy, about 1 minute. Add the cream of tartar and continue beating until soft peaks form, about 4 minutes more. Gradually beat in the remaining 1 cup sugar; increase the speed to high and beat until stiff, glossy peaks form, about 7 minutes. Stir in the vanilla, rosemary, thyme, and lemon zest.
Using a silicone spatula, gently fold in the flour mixture, 1/4 cup at a time, until completely incorporated. Transfer the batter to an ungreased cake pan with a vent in the center. Bake until golden brown and springs back when gently pressed, 40-45 minutes. Invert the cake pan onto a small funnel or bottle neck and let cool completely, at least 1 hour.

Meanwhile, prepare the compote.:

In a medium saucepan, combine the brown sugar, rum, 1/2 cup water, and the rosemary and thyme sprigs. Heat over medium heat; simmer, stirring, until the sugar dissolves, about 2 minutes. Add the pineapple, return to low heat, and simmer until the pineapple has softened and the liquid is syrupy, about 10 minutes. Stir in the vanilla. Transfer the compote to a bowl and refrigerate, stirring occasionally, until completely cool, about 1 hour. Remove the herb sprigs.
Run a knife along the edges of the sponge cake, tap the sides of the pan on the counter, and turn the cake out onto a serving platter. Slice and serve with the compote.

Note

Cake flour has a lower protein content, which makes the sponge cake more airy.