Angel Food Sponge Cake with Rosemary and Thyme and Pineapple Compote

Ingredients:

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

Preparation:

1. 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.
2. 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.
3. 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.
4. Run a knife along the edges of the cake, tap the sides of the pan on the counter, and turn the cake out onto a serving platter. Slice and serve with compote.
   
   
   Note
   
   Cake flour has a lower protein content, which makes the sponge cake more airy.