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Angel Food Cake with Fresh Peach Topping and Whipped Cream Recipe

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4.3 from 78 reviews

This light and airy Angel Food Cake features a delightful fresh peach topping and sweetened whipped cream, creating a perfect summer dessert that is fluffy, fruity, and irresistibly smooth. The cake itself is made without any butter or yolks, resulting in a low-fat, spongy treat that pairs beautifully with juicy macerated peaches and homemade whipped cream.

  • Total Time: 1 hour 15 minutes plus 3 hours cooling and 2-4 hours macerating peaches
  • Yield: 12 servings

Ingredients

Fresh Peach Topping

  • 2 ripe peaches (sliced; about 3 cups of sliced peaches)
  • 1/4 cup granulated white sugar
  • 1/8 teaspoon salt

Angel Food Cake

  • 1 1/2 cups fresh egg whites (at room temperature)
  • 1 1/2 teaspoons cream of tartar
  • 1 1/2 teaspoons pure vanilla extract (divided: 1 tbsp for cake, 3/4 tsp for whipped cream)
  • 1 1/2 cups granulated white sugar (divided: 1 cup + 1/2 cup)
  • 14 tablespoons all-purpose flour (about 3/4 cup + 2 tablespoons)
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt

Sweetened Whipped Cream

  • 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: In a medium bowl, combine the sliced peaches, 1/4 cup sugar, and 1/8 teaspoon salt. Stir gently to mix. Cover the bowl with plastic wrap and allow the peaches to macerate at room temperature for at least 2 hours, up to 4 hours, to release their juices and soften. Alternatively, refrigerate covered for up to 3 days.
  2. Prep for Angel Food Cake: Preheat your oven to 325°F (163°C). Prepare an ungreased 9 or 10-inch tube pan (angel food cake pans are ideal). Do not grease the pan to allow the cake to climb the sides as it bakes.
  3. Prepare Dry Ingredients: Combine 1 cup of granulated sugar, the all-purpose flour, cornstarch, and 1/4 teaspoon salt in a food processor. Pulse until the mixture is light and powdery, ensuring the dry ingredients are well aerated and free of lumps.
  4. Beat Egg Whites: In a large clean bowl, use a handheld electric mixer to beat the egg whites until foamy. Add cream of tartar and continue beating while gradually adding the remaining 1/2 cup sugar a little at a time to stabilize the meringue. Beat in the vanilla extract. Continue whipping until the egg whites form glossy, soft peaks that hold their shape but are not stiff.
  5. Fold in Dry Ingredients: Using a rubber spatula, gently fold the dry ingredient mixture into the egg whites in four parts. Fold slowly and carefully to maintain the airiness of the meringue, stopping as soon as the flour mixture is fully incorporated.
  6. Transfer & Bake: Pour the batter evenly into the ungreased tube pan and smooth the top. Bake in the preheated oven for 40 to 45 minutes, or until the cake is golden brown on top and springs back when gently pressed.
  7. Cool the Cake: Immediately invert the tube pan upside down on a wire rack—rest the bottom of the pan on the rack—and let the cake cool completely for about 3 hours. This prevents the cake from collapsing and keeps it fluffy.
  8. Remove Cake from Pan: Once cooled to room temperature, run a thin knife around the edges of the pan to loosen the cake. Carefully invert the cake onto a serving plate.
  9. Make Sweetened Whipped Cream: In a large bowl, combine heavy whipping cream, powdered sugar, and 3/4 teaspoon vanilla extract. Using a handheld electric mixer, whip the cream until soft peaks form, being careful not to overbeat.
  10. Serve: Slice the angel food cake with a serrated knife. Serve slices topped generously with the sweetened whipped cream and spoonfuls of the fresh peach topping. Enjoy this refreshing and elegant dessert!

Notes

  • Do not grease the angel food cake pan; the batter needs to cling to the sides to rise properly.
  • Room temperature egg whites whip better and produce more volume.
  • If you do not have a food processor, sift the dry ingredients together multiple times to aerate and mix them well.
  • The cake must cool upside down to prevent collapsing and to maintain its airy texture.
  • You may substitute peaches with other fresh stone fruits like nectarines or plums for variation.
  • Use a serrated knife to slice angel food cake to avoid crushing its delicate crumb structure.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

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