Bite with Belkys: Angel Food Cake with Tropical Fruit Compote and Coconut Sorbet

The Restaurant: North 110

The Chef: Dewey Losasso

The Dish: Angel Food Cake with Tropical Fruit Compote and Coconut Sorbet

Ingredients (Angel Food Cake)

1 cup cake flour, sifted

1 ½ cups granulated sugar, sifted

12 large egg whites, at room temperature

1 tsp. cream of tarter

¼ tsp. salt

1 ½ tsp. vanilla extract

1 ½ tsp. lemon juice

½ tsp. almond extract

Heat oven to 325°. Have an ungreased 9 ¾" angel food cake pan, preferably with a removable bottom ready. If unavailable use parchment or wax paper to line the bottom of a pan with a nonremovable bottom.

In a small bowl, combine flour with ¾ cup sugar. Use a whisk to completely combine and aerate the flour/sugar mixture. In a large, grease-free mixing bowl, beat egg whites at low speed until just broken up and beginning to froth. Add cream of tartar and salt. Beat at medium speed until whites form very soft mounds. With the mixer at medium speed, beat in ¾ cup sugar, 1 tablespoon at a time, until all sugar is added and whites are shiny and forming soft peaks. Add vanilla, lemon juice, and almond extract, beating till just blended.

Sift flour mixture over egg whites, about 3 tablespoons at a time, gently folding it in, using a large rubber spatula, a large flat whisk, or your hand. Gently scrape the batter into pan, smooth the top, and release any large air bubbles, by rapping the pan on a counter.

Bake in lower third of over for 50-60 minutes, until cake is golden brown and the top springs back when pressed firmly. If cake pan has feet, invert pan onto them, otherwise invert pan over the neck of a bottle so that air can circulate all around. Allow to cool completely for 2-3 hours before removing from pan.

To unmold, run a knife or thin spatula around edges, being careful not to dislodge the golden crust. Pull cake out of pan and cut the same way around removable bottom under the cake to release, or peel off parchment or wax paper, if used. Cool cake completely, bottom side up. When completely cold, cut slices by sawing gently with a serrated knife or pulling with a taut thread through the cake. Serve cake the same day or freeze overnight if serving the next day.

Combine water, juice, honey and mint in a small stainless steel saucepot. Simmer. Put all diced fruit in a stainless bowl. Pour hot liquid over fruit; chill.

To plate: Slice angel food cake in 6-8 slices. Place on hot grill just long enough to lightly toast and leave grill marks on cake. Layer slices on a large serving platter, cover with fresh fruits (blueberries, strawberries) and top with a couple scoops of pre-prepared coconut sorbet.

Contact: bnerey@wsvn.com

North 110

11052 Biscayne Boulevard

North Miami, Florida

305-893-4211