Almond-Peach Angel Food Cake
Recipe: #27830
August 29, 2017
Categories: Desserts, Cakes, Tube/Bundt, Peach, Oven Bake Vegetarian, Flour, more
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Ingredients
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- FOR FILLING
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- FOR TOPPING
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Nutritional
- 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.
Tips
No special items needed.