Almond-Peach Angel Food Cake

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.