We're sorry, there seems to be an issue playing this video. Please refresh the page or try again in a moment. If you continue to have issues, please contact us here.
Loading Video...
Recipe courtesy of Valerie Bertinelli
Grilled Angel Food Cake with Citrus Compote
Getting reviews...
- Level: Easy
- Total: 1 hr
- Active: 45 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 232
- Total Fat
- 11 g
- Saturated Fat
- 7 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 3 g
- Sugar
- 26 g
- Protein
- 2 g
- Cholesterol
- 41 mg
- Sodium
- 38 mg
- Level: Easy
- Total: 1 hr
- Active: 45 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 232
- Total Fat
- 11 g
- Saturated Fat
- 7 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 3 g
- Sugar
- 26 g
- Protein
- 2 g
- Cholesterol
- 41 mg
- Sodium
- 38 mg
Ingredients
Citrus Compote:
Grapefruit Whipped Cream:
Angel Food Cake:
Directions
- For the Citrus Compote: Zest 1 grapefruit and set aside for the Grapefruit Whipped Cream. Cut off the top and bottom of an orange and place it on the counter flat side down. Cut the outer peel and pith off. Cut into chunks, removing as much pith as possible. Repeat with the remaining citrus fruits (including the zested grapefruit). Add the citrus chunks to a medium saucepot with 1/2 cup of water, the sugar and a handful of mint. Bring to low boil over medium heat and cook, occasionally stir gently making sure not to break up the fruit too much, until slightly syrupy and the sugar is dissolved, about 20 minutes. Remove from heat, discard the mint and reserve, it will thicken slightly as it cools.
- For the Grapefruit Whipped Cream: Add the cream and zest to a stand mixer with a whisk attachment or a bowl with a hand mixer and whip on medium-high speed until peaks are medium-stiff. Refrigerate.
- For the Angel Food Cake: Preheat your outdoor grill to medium heat. Slice the angel food cake in half along the equator. Place each half on the grill and toast on both sides until grill marks appear, about 2 minutes per side.
- Place the bottom of the grilled angel food cake on a platter and spoon about half of the whipped cream over top. Use a slotted spoon to spoon some of the citrus compote over the whipped cream (don’t use too much syrup or the whipped cream will be too runny). Place the top half of the cake on top (like a whipped cream sandwich). Spoon the other half of the whipped cream over top and spoon more of the citrus compote on. Garnish with mint leaves. Slice and serve like a layer cake.
Cook’s Note
Serve extra compote on the side. The syrup can be saved and used in cocktails or over yogurt, waffles or granola.
