Almond-Peach Angel Food Cake

Prep Time
Cook Time
1h 30m
Ready In

Recipe: #27830

August 29, 2017


Original is 8 servings


  • Serving Size: 1 (171.8 g)
  • Calories 418.8
  • Total Fat - 15.1 g
  • Saturated Fat - 7.6 g
  • Cholesterol - 41.6 mg
  • Sodium - 88.4 mg
  • Total Carbohydrate - 69.2 g
  • Dietary Fiber - 3.4 g
  • Sugars - 54.1 g
  • Protein - 4.6 g
  • Calcium - 58.2 mg
  • Iron - 0.9 mg
  • Vitamin C - 29.6 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Heat oven to 375 degrees.

Step 2

Mix together flour, salt and 3/4 cup + 2 tablespoons sugar.

Step 3

In a large bowl beat egg whites, cream of tartar and salt until foamy. Add 3/4 cup sugar, 2 tablespoons at a time and beat till stiff peaks form. Fold in flavorings.

Step 4

Sift 1/4 cup flour mixture at a time over egg whites and fold to blend.

Step 5

Push batter into an ungreased tube pan and gently cut through batter.

Step 6

Bake 30-35 min or until top springs back when touched.

Step 7

Invert tube pan on funnel till cool.

Step 8

To prepare the filling drain he thawed peaches, reserving the syrup. Sprinkle 6 of the slices and refrigerate.

Step 9

Crush the remaining peaches.

Step 10

Add enough boiling water to the reserved syrup to make 2 cups, pour over jello, stirring until dissolved.

Step 11

Stir in crushed peaches, almonds, and extract. Chill until very thick.

Step 12

In a bowl beat whipped cream until stiff.

Step 13

Beat gelatin until thick, fluffy and doubled. Fold whipped cream into gelatin.

Step 14

To assemble the cake, place upside down and slice entire top off.

Step 15

Make cuts down into the cake, 1-inch from the sides, leaving substantial walls. With a curved spoon, remove the cake within the cuts. Be careful to not cut through the base.

Step 16

Place hollowed cake on a serving plate and press filling into the hollow. Replace top of the cake and press gently.

Step 17

Beat topping ingredients together till stiff and use to frost and sides of cake.


No special items needed.

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