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1
Preheat oven to 325F.
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2
Whisk flour, 3/4 cup sugar, baking powder and salt in large bowl to blend.
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3
Using electric mixer, beat yolks and next 5 ingredients in medium bowl to blend.
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4
Add to dry ingredients; beat just until smooth.
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5
Using clean dry beaters, beat egg whites and cream of tartar in another large bowl until soft peaks form.
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6
Gradually add 1/2 cup sugar, beating until stiff but not dry.
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7
Fold 1/3 of whites into batter, then fold in remaining whites.
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8
Transfer batter to ungreased 10-inch-diameter angel food cake pan; smooth top.
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9
Bake cake until tester inserted near center comes out clean, about 1 hour.
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10
Immediately invert center tube of pan onto narrow-necked bottle; cool cake completely in pan.
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11
Run long knife around center tube and sides of pan to loosen cake.
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12
Using center tube as aid, lift cake out of pan; run knife between cake and pan bottom to loosen.
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13
Invert cake onto platter.
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14
Stir first 5 ingredients in medium bowl until smooth.
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15
Spread over top of cake, allowing glaze to drip down sides.
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16
Let stand until glaze sets, about 2 hours.
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17
(Can be made 1 day ahead.
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18
Cover with cake dome; let stand at room temperature.)
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19
Serve cake with compote.
