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Dessert

Cinnamon Angel Cake with Orange Compote

A light, airy cake flavored with cinnamon and orange, topped with a rum glaze and served with orange compote.

From the Recipes Wiki (Fandom) · 16 ingredients
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Why it works: Clove and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,189 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Cinnamon Angel Cake with Orange Compote

Oven375°F
Time35 to 40 minutes

Ingredients

Directions

Prepare the batter

  1. Heat oven to 375°F.

  2. Sift flour, 3/4 cup sugar, cinnamon, and cloves together three times; set aside.

  3. Beat egg whites in large bowl with electric mixer until foamy, 4 minutes.

  4. Gradually increase speed to medium, add cream of tartar and salt.

  5. Add remaining 3/4 cup sugar, 1 tablespoon at a time, beating well after each addition.

  6. Beat at medium speed to stiff peaks, 2 minutes.

  7. Beat in the 1 teaspoon orange peel.

  8. Sift one third of dry ingredients over whites; fold in with rubber spatula.

  9. Repeat two more times with remaining dry ingredients, just until blended.

  10. Pour batter into ungreased 10-inch tube pan.

  11. Cut through batter with knife to remove any large air pockets.

Bake and cool

  1. Bake 35 to 40 minutes or until top of cake springs back when pressed with fingertip.

  2. Immediately invert pan onto funnel or bottle; let stand until completely cool.

Make the glaze and compote

  1. For glaze, combine confectioners' sugar, rum, 1/4 teaspoon orange peel, and 1 tablespoon orange juice, adding additional juice as needed to make a thick glaze.

  2. For Orange Compote, peel one orange with vegetable peeler; cut peel into julienne strips.

  3. Bring water and 1/2 cup granulated sugar to boil in saucepan; add peel and boil 2 minutes.

  4. Remove from heat.

  5. With sharp knife, remove peel and white pith from remaining oranges; cut between membranes to remove sections.

  6. Combine orange sections, any juice from sections, and liqueur with syrup and peel in bowl.

Serve

  1. Run knife around side of pan and unmold cake.

  2. Transfer to serving plate and drizzle with glaze.

  3. Serve with orange compote.

Nutrition, whole recipe (rough)

740Calories
21 gProtein
12 gFat
127 gCarbs

Counts 9 of 10 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Egg1 large egg (50g)78
Orange1 medium (131g)62
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Rum1/2 oz (15ml)32
Cloves1 tsp ground (2g)7
Cinnamon1 tsp ground (2.6g)6
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Clove + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together14,189 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Orange + cinnamontop 3% of all pairs
    Smell alikestrong
    Cooked together3,437 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Clove + orangetop 6% of all pairs
    Smell alikemoderate
    Cooked together1,987 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Flour + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg whites
Whipped into foam that gives the cake its light, airy structure.
Cake flour
Low-protein flour that forms a tender crumb with the whipped structure.
Sugar
Sweetens the cake and stabilizes the whipped egg white foam.
Cream of tartar
Acid that stabilizes egg white foam so it holds its peaks.
Confectioners' sugar
Dissolves into a smooth, sweet glaze for the top of the cake.
Navel oranges
Provide fresh citrus flavor and juice for the compote.

The step that matters

Folding in the dry ingredients. Egg white foam loses air if overmixed or deflated. Folding gently and only until blended keeps the batter light so the cake rises well.

Swap the orange

How well each one fits the dish's main ingredients (flour, sugar, clove, egg, cream, rum, cinnamon):

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits better
  4. Orangethe original

Fit is the average pairing score against flour, sugar, clove, egg, cream, rum, cinnamon. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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