Recipe courtesy of Cheryl Smith

Angel Food Cake

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  • Level: Easy
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1 cup cake flour

11/2 cups plus 1 tablespoon sugar (processed in food processor until superfine)

11/2 cups egg whites(about 13) at room temperature

1/2 teaspoon salt

1/2 teaspoon cream of tartar

1 teaspoon almond extract

1/2 teaspoon vanilla extract


5 whole peaches, peeled, pitted and cut into small dice or 2 cups frozen peaches (thawed)

1 cup sugar

1 cinnamon stick


1/2 cup Creame De Peche (peach liqueur)

2 cups confectioners' sugar

1 lemon's juice

1 lemon's zest

Water as needed


  1. Preheat oven to 300 degrees. Sift flour 3 times. Sift again with 3/4 cup plus 1 tablespoon sugar. In an electric mixing machine, making sure bowl is clean and free of oil, beat egg whites until frothy. Add salt, cream of tartar. Beat until it barely holds soft peaks. Beat in remaining 3/4 cup sugar, a little at a time, until it holds stiff peaks. Fold in extracts. Sift 1/4 flour mixture over whites and gently but thoroughly fold it in. Sift and fold in remaining flour, in the same manner, 1/4 at a time. Spoon or pour batter into a very clean, ungreased tube pan. Rap it on the counter to eliminate gaps. Bake for 1 hour 15 minutes or until cake springs back when touched. Invert pan over bottle to cool. Cool completely before inserting sharp knife around edges of pan to loosen. Rap bottom of pan firmly on counter. Invert onto plate. Serve with peach compote and peach glaze.;


  1. In a small saucepan add all ingredients. Bring to a boil, lower heat to medium, cook until thickened, 5 to 10 minutes. Remove from heat. Remove cinnamon stick and serve.;


  1. In a small saucepan add all ingredients except water. Bring to a medium heat until sugar is combined with liqueur. Stir in water and reduce until desired consistency.;
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