Angel Food Cake Recipe with Fresh Peach Topping and Whipped Cream

Angel Food Cake Recipe with Fresh Peach Topping and Whipped Cream

Angel food cake is a sponge cake recipe made mainly from whipped egg whites, sugar, and flour. It's light as a cloud and has a sticky-sweet vanilla flavor, and soft, chewy texture.

Course Dessert

Cuisine American

Keyword Angel Food Cake, Angel Food Cake Recipe, Angel Food Cake with Peaches, Best Angel Food Cake

Prep Time 30

Cook Time 45

Cooling Time 3

Servings servings

Calories 176kcal

Author Faith Gorsky

Equipment

Ingredients

Fresh Peach Topping:

2 ripe peaches sliced (2 whole peaches is about 3 cups of sliced peaches)
1/4 cup granulated white sugar
1/8 teaspoon salt

Angel Food Cake:

1 1/2 cups granulated white sugar divided into 1 cup + 1/2 cup
14 tablespoons all-purpose flour (14 tablespoons of flour is about 3/4 cup + 2 tablespoons)
2 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups fresh egg whites at room temperature
1 1/2 teaspoons cream of tartar
1 tablespoon pure vanilla extract

Sweetened Whipped Cream:

1 1/2 cups heavy whipping cream
3 tablespoons powdered sugar sifted
3/4 teaspoon pure vanilla extract

US Customary - Metric

Instructions

For the Fresh Peach Topping:

Add the peaches, sugar, and salt to a bowl, and stir to combine. Cover with plastic wrap and let the peaches sit at room temperature for at least 2 but up to 4 hours. Or you can store the macerated fruit covered in the fridge for up to 3 days.

For the Angel Food Cake:

Preheat the oven to 325F. Get out a 9 or 10-inch tube pan (do not grease it!).
Add 1 cup sugar, the flour, cornstarch, and salt to a food processor. Process until the mixture is powdery-soft.
Add the egg whites to a large bowl. Use a handheld electric beater to mix until it looks foamy, and then beat in the cream of tartar. Beat in the remaining 1/2 cup sugar a little at a time. Once all the sugar is incorporated, beat in the vanilla. Continue beating until the mixture forms glossy looking soft peaks that aren’t quite stiff.
Use a rubber spatula to fold the dry ingredients into the stiff egg whites 1/4 at a time. Try to fold gently to avoid deflating the egg whites as much as possible.
Transfer the batter to the ungreased tube pan, spreading it out evenly.
Bake until the cake is golden and springs back when you touch it, about 40 to 45 minutes.
Flip the cake (still in its pan) upside down on a wire rack (so that the bottom of the cake pan is on top), and let it cool to room temperature, about 3 hours. Once cool, run a knife along the outside of the cake if necessary to loosen it from the pan. Invert the cake onto a cake plate.

For the Sweetened Whipped Cream:

Add all ingredients to a large bowl. Use a handheld electric beater to mix until it forms soft peaks.

To Serve:

Use a serrated knife to slice the cake. Serve the cake slices topped with whipped cream and fresh berries.

Notes

Nutrition Information: The nutritional information for this recipe was calculated for the cake only, without the whipped cream and peach toppings.
Storage: Once it has cooled to room temperature, store whole angel food cake wrapped well at room temperature for up to 2 days or in the fridge for up to 5 days. Wait to add any toppings until right before serving.
Freezing: Angel food cake freezes well! You can freeze the whole cake (wrapped well with plastic wrap and then placed into a freezer-safe zip-top plastic bag) for up to 3 months.
Peach Substitution: Instead of peaches, you can use ripe nectarines, plums, cherries, or strawberries. And if you're pressed for time, you can use store-bought pie filling.
Sweetened Whipped Cream Substitution: If you don't feel like whipping cream, you can use Cool Whip or whipped cream in a can.

Nutrition