Cinnamon Angel Cake with Orange Compote

Ingredients

 * 1 	 cup 	 cake flour, not self rising
 * 1-1/2 	cups 	granulated sugar, divided
 * Pinch 	ground cloves
 * 12 	large 	egg whites, at room temperature
 * 1-1/2 	teaspoons 	cream of tartar
 * 1/2 	teaspoon 	salt
 * 1 	teaspoon 	grated orange peel
 * 1 	cup 	confectioners' Sugar, sifted
 * 1-1/2 	teaspoons 	dark rum
 * 1/4 	teaspoon 	grated orange peel
 * 1 	to 2 tablespoons 	orange juice
 * 8 		navel oranges
 * 1 	cup 	water
 * 1/2 	cup 	granulated sugar
 * 1 	teaspoon 	ground cinnamon
 * 1 	tablespoon 	orange-flavored liqueur

Directions

 * 1) Heat oven to 375 degree F. Sift flour, 3/4 cup of the Sugar, cinnamon, and cloves together 3 times; set aside.
 * 2) Beat egg whites in large bowl with electric mixer until foamy, 4 minutes.
 * 3) Gradually increasing speed to medium, add cream of tartar and salt.
 * 4) Add remaining 3/4 cup Sugar, 1 tablespoon at a time, beating well after each addition.
 * 5) Beat at medium speed to stiff peaks, 2 minutes. Beat in the 1 teaspoon orange peel.
 * 6) Sift one third of dry ingredients over whites; carefully fold in with rubber spatula.
 * 7) Repeat two more times with remaining dry ingredients, just until blended.
 * 8) Pour batter into ungreased 10-inch tube pan.
 * 9) Cut through batter with knife to remove any large air pockets.
 * 10) Bake 35 to 40 minutes or until top of cake springs back when pressed with fingertip.
 * 11) Immediately invert pan onto funnel or bottle; let stand until completely cool.
 * 12) For glaze, combine confectioners' Sugar, rum, the 1/4 teaspoon orange peel, and 1 tablespoon of the orange juice, adding additional juice as needed to make a thick glaze.
 * 13) For orange Compote, peel one orange with vegetable peeler; cut peel into julienne strips.
 * 14) Bring water and the 1/2 cup granulated sugar to boil in saucepan; add peel and boil 2 minutes.
 * 15) Remove from heat.
 * 16) With sharp knife, remove peel and white pith from remaining oranges;
 * 17) Cut between membranes to remove sections.
 * 18) Combine orange sections, any juice from sections, and liqueur with syrup and peel in bowl.
 * 19) Makes 5 cups.
 * 20) Run knife around side of pan and unmold cake.
 * 21) Transfer to serving plate and drizzle with Glaze.
 * 22) Serve with orange Compote. Makes 10 servings.