Almond-Peach Angel Food Cake
August 29, 2017
- FOR FILLING
- FOR TOPPING
- 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
Heat oven to 375 degrees.
Mix together flour, salt and 3/4 cup + 2 tablespoons sugar.
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.
Sift 1/4 cup flour mixture at a time over egg whites and fold to blend.
Push batter into an ungreased tube pan and gently cut through batter.
Bake 30-35 min or until top springs back when touched.
Invert tube pan on funnel till cool.
To prepare the filling drain he thawed peaches, reserving the syrup. Sprinkle 6 of the slices and refrigerate.
Crush the remaining peaches.
Add enough boiling water to the reserved syrup to make 2 cups, pour over jello, stirring until dissolved.
Stir in crushed peaches, almonds, and extract. Chill until very thick.
In a bowl beat whipped cream until stiff.
Beat gelatin until thick, fluffy and doubled. Fold whipped cream into gelatin.
To assemble the cake, place upside down and slice entire top off.
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.
Place hollowed cake on a serving plate and press filling into the hollow. Replace top of the cake and press gently.
Beat topping ingredients together till stiff and use to frost and sides of cake.
Tips & Variations
No special items needed.