Orange Angel Food Cake with Caramel Sauce and Tropical-Fruit Compote

Ingredients

• 2  blood oranges 
• 1 cup cake flour 
• 1.5 teaspoons cream of tartar 
• 1.3 cups egg whites ( 9 large)
• 1 tablespoon mint leaves fresh chopped
• 3  fruit ripe
• 0.8 teaspoon ground cardamom 
• 0.5 cup seasoning cubes 
• 1 cup cup heavy whipping cream 
• 1 slices kiwi fruit peeled quartered
• 1 cup mangos 
• 1 tablespoon orange zest finely grated
• 1.3 cups powdered sugar 
• 1 pinch salt 
• 1 cup caster sugar 
• 1 tablespoons sugar 
• 2 tablespoons butter unsalted ()
• 1.5 teaspoons vanilla extract 
• 0.3 cup water 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• hand mixer
• spatula
• funnel

Directions

1. Combine sugar and 1/3 cup water inheavy medium saucepan. Stir over medium-lowheat until sugar dissolves. Increaseheat to medium-high; boil without stirringuntil syrup is deep amber, occasionallybrushing down sides of pan with wet pastrybrush and swirling pan, about 5 minutes.
2. Remove from heat. Carefully add cream(mixture will bubble vigorously).
3. Placepan over low heat; stir until caramel bitsdissolve and sauce is smooth.
4. Remove fromheat; add butter, cardamom, and pinch ofsalt. Stir until butter melts. Cool.DO AHEAD:Can be made 1 week ahead. Cover; chill.Bring to room temperature or rewarm overlow heat before using.
5. Preheat oven to 350°F. Siftpowdered sugar, flour, and salt 3 times.
6. Place in medium bowl.
7. Using electric mixer, beat egg whitesin large bowl until foamy.
8. Add cream oftartar; beat until whites are opaque andsoft peaks form. Gradually add superfinesugar, beating until whites are thick andshiny and fluffy peaks form (peaks shoulddroop over gently; do not overbeat).
9. Addorange peel and vanilla; beat just untilblended. Sift 1/4 of flour mixture over whites.Using large rubber spatula, gently foldflour mixture into whites. Repeat with remaining flour mixturein 3 more additions.
10. Transfer batter toungreased 10-inch-diameter angel foodcake pan with removable bottom and4-inch-high sides (do not use nonstickpan); smooth top.
11. Bake cake until golden and springyto touch, about 50 minutes. Immediatelyinvert pan onto work surface if pan has feet,or invert center tube of pan onto neck ofbottle or funnel. Cool cake completely.
12. Gently tap bottom edge of pan onwork surface while rotating pan until cakeloosens.
13. Transfer to platter. DO AHEAD: Canbe made 8 hours ahead. Cover with cakedome; let stand at room temperature.
14. Cut all peel and whitepith from oranges. Using small sharp knifeand working over bowl to catch juices, cutbetween membranes to release orangesegments into bowl. Squeeze remainingjuice from membranes into bowl. If orangesegments are large, cut each in half orthirds.
15. Cut passion fruits in half; scoopout pulp and add to orange segments.
16. Addremaining fruits, sugar, mint, and pinch ofsalt. Toss gently to combine. DO HEAD: anbe made 2 hours ahead. Cover and chill.
17. Slice cake; transfer to plates. Spooncompote alongside; top with caramel.