Peachy Angel Food Cake
Indulge in the light, airy decadence of Peachy Angel Food Cake, a dreamy dessert that perfectly balances fluffy textures with bursts of fruity sweetness. This show-stopping treat features a delicate sponge base infused with chunks of juicy peaches, creating a delightful surprise in every bite. Topped with a luscious drizzle of warm peach jam, a cloud of freshly whipped cream, and optional fresh peach slices for garnish, this cake is the ultimate celebration of summer flavors. Made with a simple list of pantry staples and baked to golden perfection, it’s ideal for gatherings or as a refreshing end to any meal. Elevate your dessert game with this peach-filled masterpiece that’s as stunning as it is satisfying!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 large Egg whites, room temperature
- 1 cup Granulated sugar
- 1 cup Cake flour, sifted
- 0.5 cup Powdered sugar
- 1.5 teaspoons Cream of tartar
- 1 teaspoon Pure vanilla extract
- 0.25 teaspoon Salt
- 1 cup Canned peach slices, drained and chopped
- 0.5 cup Peach jam
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar (for whipped cream)
- 0.5 cup Fresh peach slices (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Ensure the tube pan is clean and grease-free for proper cake rise.
In a large, clean mixing bowl, beat the egg whites with an electric mixer on medium speed until foamy, about 1 minute.
Add cream of tartar and salt, then continue to whip the egg whites until soft peaks form, about 3-4 minutes.
Gradually add granulated sugar, 1 tablespoon at a time, while beating on high speed. Whip until stiff, glossy peaks form and the sugar is fully dissolved.
Sift the cake flour and powdered sugar together three times to aerate the mixture. This will help keep the cake light.
Gently fold the flour mixture into the egg whites in small batches, avoiding deflating the batter. Add vanilla extract and fold just until combined.
Carefully fold in the chopped canned peaches to add a burst of fruity flavor throughout the cake.
Spoon the batter into an ungreased 10-inch tube pan and smooth the top with a spatula.
Bake for 35-40 minutes or until the top is golden brown and springs back when lightly touched.
Remove the cake from the oven and immediately invert the pan onto a bottle or flat surface to cool completely for about 1 hour.
Run a knife around the edges of the pan to release the cake and place it onto a serving plate.
To make the whipped topping, beat the heavy whipping cream and powdered sugar together on high speed until stiff peaks form, about 3-4 minutes.
Heat the peach jam slightly in the microwave until it is pourable, about 30 seconds. Drizzle the jam evenly over the top of the cake.
Spread or pipe the whipped cream over the cake and garnish with fresh peach slices, if desired.
Slice and serve this sunny, peach-filled delight for a crowd-pleasing dessert!
Nutrition Facts
Calories |
2961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.9 g | 106% | |
| Saturated Fat | 48.2 g | 241% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 1348 mg | 59% | |
| Total Carbohydrate | 486.5 g | 177% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 381.0 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 2003 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
