Peach Angel Food Cake

Peach Angel Food Cake
Servings: 12 Prep 30 mins Bake 350°F 42 mins to 45 mins


  • 12 egg whites
  • 1 1/2 teaspoons cream of tartar
  • Pinch of salt
  • 1 cup cake flour (not self-rising)
  • 3 tablespoons cornstarch
  • 1/8 teaspoon ground cinnamon
  • 1 1/4 cups superfine sugar
  • 1/3 cup peach all-fruit spread (such as Polaner)
  • 2 tablespoons peach schnapps
  • 3 ripe peaches, pitted and sliced
  • 3 tablespoons sugar
  • 1 tablespoon lemon juice

Make It

1. Heat oven to 350 degrees F.

2. Place egg whites, cream of tartar and salt in a large bowl at room temperature. In a small bowl, sift together cake flour, cornstarch and cinnamon.

3. Beat egg whites on high speed with an electric mixer until very frothy. Gradually beat in 1/4 cup of the superfine sugar.

4. Meanwhile, in a small bowl, whisk together peach spread and schnapps. Gradually beat into whites. Slowly beat in remaining 1 cup sugar until stiff peaks form.

5. Fold in flour mixture in three additions. Transfer batter to a 10-inch removable bottom tube pan, running a knife through batter.

6. Bake at 350 degrees F for 42 to 45 minutes, until top is browned, cracked and dry to the touch. Invert pan immediately; cool cake completely.


7. Toss peaches, sugar and lemon juice in a medium-size glass bowl. Let stand until cake is cooled.

8. To serve, remove cake from pan; cut into 12 servings. Top each with a few peach slices plus some juice. Makes 12 servings.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 168, Fat, total (g): , chol. (mg): , sat. fat (g): , carb. (g): 39, fiber (g): 1, pro. (g): 4, sodium (mg): 58, Percent Daily Values are based on a 2,000 calorie diet.