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Angel Food Cake Recipe With Fresh Peach Topping and Whipped Cream

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A light and airy homemade angel food cake topped with juicy macerated fresh peaches and softly whipped vanilla cream. This elegant summer dessert is fresh, fluffy, and perfect for sharing.

Ingredients

  • 2 ripe peaches (sliced; about 3 cups of sliced peaches)
  • 1/4 cup granulated white sugar
  • 1/8 teaspoon salt
  • 1 1/2 cups granulated white sugar (divided into 1 cup + 1/2 cup)
  • 14 tablespoons all-purpose flour (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
  • 1 1/2 cups heavy whipping cream
  • 3 tablespoons powdered sugar (sifted)
  • 3/4 teaspoon pure vanilla extract

Instructions

  1. Make the fresh peach topping: Add the sliced peaches, 1/4 cup granulated sugar, and 1/8 teaspoon salt to a bowl and stir to combine. Cover and let sit at room temperature for 2 to 4 hours.
  2. Preheat the oven to 325°F. Have a 9 or 10-inch tube pan ready and do not grease it.
  3. Add 1 cup granulated sugar, the flour, cornstarch, and 1/4 teaspoon salt to a food processor. Process until the mixture is very fine and powdery.
  4. Add the egg whites to a large bowl and beat with a handheld electric mixer until foamy. Beat in the cream of tartar, then gradually add the remaining 1/2 cup granulated sugar. Beat in 1 tablespoon vanilla and continue beating until glossy soft peaks form.
  5. Using a rubber spatula, gently fold the dry mixture into the beaten egg whites about one-quarter at a time, taking care not to deflate the mixture. Transfer the batter to the ungreased tube pan and spread evenly.
  6. Bake for 40 to 45 minutes, or until the cake is golden and springs back when lightly touched.
  7. Immediately turn the cake, still in its pan, upside down and allow it to cool completely, about 3 hours. Once cool, run a knife around the cake if needed to loosen it, then invert onto a serving plate.
  8. Make the sweetened whipped cream: Add the heavy whipping cream, powdered sugar, and 3/4 teaspoon vanilla to a large bowl. Beat with a handheld electric mixer until soft peaks form.
  9. Slice the angel food cake with a serrated knife and serve topped with sweetened whipped cream and the macerated fresh peaches.

Notes

  • Do not grease the tube pan; the batter needs to cling to the sides of the pan as it rises.
  • Room-temperature egg whites whip more effectively and help create the cake’s light texture.
  • Fold the dry ingredients into the egg whites gently to avoid deflating the batter.
  • The macerated peaches can be covered and refrigerated for up to 3 days.
  • For the best texture, cool the angel food cake completely while it is inverted before removing it from the pan.

Nutrition

Find it online: https://yumfamilyrecipes.com/angel-food-cake-recipe-with-fresh-peach-topping-and-whipped-cream/