J'ai oublié de préciser un détail important. Le trou au centre du moule doit être suffisamment étroit pour pouvoir reposer sur le goulot d'une bouteille, ça paraît dingue mais c'est ce que dit la recette alors il me reste à savoir si c'est possible avec un moule à savarin... Je vais bien m'amuser ce week-end !
Voici la recette en question :
For cake: Preheat oven to 325°F. Whisk flour, 3/4 cup sugar, baking powder and salt in large bowl to blend. Using electric mixer, beat yolks and next 5 ingredients in medium bowl to blend. Add to dry ingredients; beat just until smooth.
Using clean dry beaters, beat egg whites and cream of tartar in another large bowl until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff but not dry. Fold 1/3 of whites into batter, then fold in remaining whites. Transfer batter
to ungreased 10-inch-diameter angel food cake pan; smooth top.
Bake cake until tester inserted near center comes out clean, about 1 hour.
Immediately invert center tube of pan onto narrow-necked bottle; cool cake completely in pan.
Run long knife around center tube and sides of pan to loosen cake. Using center tube as aid, lift cake out of pan; run knife between cake and pan bottom to loosen. Invert cake onto platter.
For glaze: Stir first 5 ingredients in medium bowl until smooth. Spread over top of cake, allowing glaze to drip down sides. Let stand until glaze sets, about 2 hours. (Can be made 1 day ahead. Cover with cake dome; let stand at room temperature.) Serve cake with compote.
