Almond Angel Cake with Warm Fruit Compote

Almond Angel Cake with Warm Fruit Compote This recipe serves: 14 For the cake: 1 cup cake flour 1 1/2 cup superfine granulated sugar 1 1/4 cup egg whites (about 10 large egg whites) at room temperature 1 1/4 teaspoons cream of tartar 1/4 teaspoon salt 1 teaspoon vanilla extract 1/4 teaspoon almond extract For the fruit compote: 1 cup sugar (more or less depending on taste) 1/2 cup water one 1/2" slice lemon zest (yellow part only) 3 1/2 cups peeled, cored and sliced apples For the angel cake: 1. Preheat the oven to 350°F. 2. Sift the flour twice with 1/2 cup of the sugar. 3. With an electric mixer on high speed, beat the egg whites, cream of tartar and salt until soft peaks form when the mixer is removed from the batter. 4. Add half of the remaining sugar and beat for 1 minute. Add the remaining sugar, 2 tablespoons at a time, beating after each addition. 5. Stir in the vanilla and almond extract. 6. Fold the flour and sugar mixture into the egg whites, 1/4 cup at a time, just until incorporated. 7. Put the batter in an ungreased 10" tube pan and bake until the cake is light