Recipe courtesy of Food Network Kitchen
Rosemary-Thyme Angel Food Cake with Pineapple Compote
Total:
2 hr 20 min
Active:
30 min
Yield:
8 to 10 servings
Level:
Easy
Total:
2 hr 20 min
Active:
30 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

For the cake:
For the compote:

Directions

Make the cake: Preheat the oven to 350 degrees F. Sift the cake flour, 3/4 cup superfine sugar and the salt onto a piece of parchment paper. Sift the flour mixture a second time onto another piece of parchment; set aside. Beat the egg whites in a large bowl with a mixer on medium-high speed until frothy, about 1 minute. Add the cream of tartar and continue beating until soft peaks form, about 4 more minutes. Gradually beat in the remaining 1 cup superfine sugar; increase the speed to high and beat until the egg whites are stiff and glossy, about 7 minutes. Beat in the vanilla, rosemary, thyme and lemon zest.

Using a rubber spatula, gently fold in the flour mixture, 1/4 cup at a time, until fully incorporated with no pockets of dry ingredients. Transfer the batter to an ungreased 10-inch angel food cake pan. Bake until golden and the cake springs back when pressed, 40 to 45 minutes. Invert the cake pan onto a small funnel or bottle neck and let cool completely, at least 1 hour.

Meanwhile, make the compote: Combine the brown sugar, rum, 1/2 cup water and the rosemary and thyme sprigs in a medium saucepan over medium-high heat; simmer, stirring, until the sugar dissolves, about 2 minutes. Add the pineapple, return to a gentle simmer and cook until the pineapple is softened and the liquid is syrupy, about 10 minutes. Stir in the vanilla. Transfer to a bowl and refrigerate, stirring occasionally, until cool, about 1 hour. Remove the herb sprigs.

Loosen the edge of the cake with a knife, tap the sides of the pan against the counter and unmold the cake onto a platter. Slice and serve with the compote.

Photograph by Ryan Liebe

Cook's Note

Cake flour is a low-protein flour, which makes for a lighter-textured cake.

IDEAS YOU'LL LOVE

Lemon Angel Food Cake

Recipe courtesy of Ina Garten

Devil's Food Cake

Recipe courtesy of Alton Brown

Big Chocolate Birthday Cake

Recipe courtesy of Ree Drummond

Mini Crab Cakes and Cajun Tartar

Recipe courtesy of Trisha Yearwood

Strawberry Meringue Cake (Mostachon)

Recipe courtesy of Marcela Valladolid

Crab Cakes

Recipe courtesy of Ina Garten

Crab Cakes

Recipe courtesy of Ellie Krieger

Chocolate Cake with Divinity Icing

Recipe courtesy of Trisha Yearwood

Old-Fashioned Banana Cake

Recipe courtesy of Ina Garten

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking