Recipe courtesy of Katie Lee Biegel
Recipe courtesy of Katie Lee Biegel
Show:
The Kitchen
Great Grandma Pearl's Angel Food Cake with Peaches and Cream
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- Level: Easy
- Total: 2 hr 40 min (includes cooling time)
- Active: 45 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 359
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 82 g
- Dietary Fiber
- 1 g
- Sugar
- 60 g
- Protein
- 8 g
- Cholesterol
- 0 mg
- Sodium
- 202 mg
My great-grandmother Pearl was famous for her angel food cake. She would enter baking contests with this recipe and always took home the blue ribbon. Among her bounty of prizes? A KitchenAid stand mixer (which came in very handy for this recipe, considering she used to beat the egg whites by hand) and a new stove! Not to mention a mighty fine sash and a ribbon proclaiming her the queen of cakes.
- Level: Easy
- Total: 2 hr 40 min (includes cooling time)
- Active: 45 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 359
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 82 g
- Dietary Fiber
- 1 g
- Sugar
- 60 g
- Protein
- 8 g
- Cholesterol
- 0 mg
- Sodium
- 202 mg
Ingredients
Directions
Special equipment:
a 10-inch angel food cake pan- Preheat the oven to 325 degrees F.
- In a standing electric mixer, beat the egg whites at medium speed until foamy. Add the cream of tartar and salt and beat until stiff peaks form. Beat in the sugar, a few tablespoons at a time, until smooth and glossy, about 4 minutes.
- Transfer the egg whites to a large, wide bowl. Using a fine sieve, gradually sift the flour over the egg whites, gently folding in the flour with a spatula. Fold in the vanilla and almond extracts.
- Scrape the batter into a 10-inch angel food cake pan. Using a table knife, slice through the cake batter several times to release any large air bubbles. Tap the cake pan once or twice on a flat surface. Bake in the center of the oven for 20 minutes. Increase the oven temperature to 350 degrees F and bake for about 35 minutes longer, until a toothpick inserted in the center comes out clean. Invert the pan onto the neck of a wine bottle and let cool completely.
- To loosen the cake, run a thin-bladed knife around the side and tube of the pan. Unmold the cake and transfer to a platter. Cut the cake into wedges and drizzle with some of the reserved syrup. Serve with the sliced peaches and whipped cream.
