Angel Food Cake with Mixed Berry Compote

Preheat the oven to 325 degrees F. Rinse a 10-inch angel food cake or tube cake pan with cold water and drain.

TO MAKE CAKE: Sift together the cake flour and 1 cup of the sugar. Repeat the sifting 3 times, then set aside. In a large bowl, beat the egg whites until foamy. Add the cream of tartar and salt. Continue beating until soft peaks form.

Add the remaining 1/2 cup of sugar, 2 tablespoons at a time, beating after each addition. Beat in the vanilla extract. Sift a third of the flour-sugar mixture into the beaten egg whites, folding quickly with a rubber spatula until no flour shows. Repeat the process twice again with a third of the flour-sugar mixture.

Transfer the batter into the prepared pan and bake for 45 to 50 minutes, until the cake is springy to the touch and a toothpick inserted in the center comes out clean.

Immediately invert the pan onto a cooling rack. Let the cake cool completely in the pan. Run a thin knife around the edge to loosen before unmolding.

TO MAKE COMPOTE: In a medium bowl, combine all the berries, orange juice or liqueur, and sugar. Cover the bowl and refrigerate. Stir the mixture just before serving.

TO SERVE: Place a slice of the cake onto a dessert plate and surround it with some of the compote.