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1
Preheat the oven to 300 degrees F.
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2
Sift the flour together with 1/2 cup of the sugar and set aside.
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3
Put the egg whites in the bowl of an electric mixer.
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4
Be SURE that the bowl is clean and dry, any fat in the bowl can prevent the egg whites from whipping up fluffy fluffy fluffy!
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5
Add the salt and the cream of tartar to the egg whites.
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6
Beat the egg whites on a medium-high speed until they reach soft peaks, about 5 minutes.
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7
While the mixer is running, gradually add the remaining sugar.
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8
DO NOT plop the sugar in all at once or it will push the air out of the whites that we are trying to beat in.
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9
Add in the vanilla and zests and then stop the mixer.
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10
Add 1/3 of the flour/sugar mixture and fold gently fold, do this quickly but gently.
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11
Repeat the process 2 more times until all of the flour/sugar mixture is incorporated.
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12
Transfer the cake batter into an ungreased tube pan.
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13
Bang the cake pan on the counter a couple of times to release any air bubbles trapped in the cake batter.
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14
Bake the cake on a sheet tray in the preheated oven until it is light and springy, about 1 1/4 hours.
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15
Cool the cake for at least 1 hour before unmolding.
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16
Serve with the tropical fruit compote.
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17
For the compote:
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18
In a food processor or blender, puree the coarsely chopped mango and 1/2 cup orange juice.
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19
If this mixture needs a little more sweetness, add in the 2 teaspoons of sugar and puree for another 10 seconds or until the sugar has dissolved.
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20
Combine all of the fruit and remaining orange juice and let the mixture sit at room temperature for 20 to 30 minutes.
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21
Serve slices of the cake drizzled with the mango puree and sprinkled generously with the fruit compote.
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22
Garnish with mint and serve.
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23
Wow!
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24
How tropical-fruity and the cake is light as air!
