Imagine a dessert so light it could float away, yet so decadent it'll make your taste buds dance with joy! This LDC Angel Food Cake is not just a recipe; it's a culinary masterpiece that transforms simple ingredients into a cloud-like sensation topped with juicy peaches and luxurious whipped cream. Whether you're looking to impress dinner guests or treat yourself to a slice of pure bliss, this recipe promises to elevate your dessert game from ordinary to extraordinary.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup cake flour
- 1 1/2 cups granulated sugar
- 12 large egg whites
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups sliced peaches
- 1 cup whipped cream
Instructions
- Preheat the oven to 350°F (175°C). Ensure the oven rack is positioned in the lower third of the oven.
- Sift the cake flour three times onto a piece of parchment paper to ensure it's light and airy. Set aside.
- Separate the egg whites carefully, ensuring no egg yolk contamination. Allow egg whites to come to room temperature for about 30 minutes, which helps them whip to maximum volume.
- In a large clean, dry mixing bowl, begin whipping the egg whites using an electric mixer on medium speed until they become foamy.
- Add cream of tartar and salt to the egg whites. Continue beating, gradually increasing the mixer speed to high.
- Slowly add granulated sugar, about 2 tablespoons at a time, while continuing to beat the egg whites. Beat until stiff, glossy peaks form, which should take about 5-7 minutes.
- Gently fold in vanilla extract using a rubber spatula, being careful not to deflate the egg white mixture.
- Gradually fold in the sifted cake flour, adding it in small amounts and using a gentle, cutting motion to maintain the air in the batter.
- Transfer the batter to an ungreased 10-inch tube pan. Smooth the top gently with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
- Immediately invert the cake pan onto a wire cooling rack and let it cool completely, about 1-
- 5 hours. This prevents the cake from collapsing.
- Once cooled, run a thin knife around the edges of the pan and carefully remove the cake.
- Prepare the peaches by washing, peeling, and slicing them into thin, uniform pieces.
- Whip the cream until stiff peaks form, adding a touch of sugar if desired.
- Slice the angel food cake and serve each piece topped with fresh peach slices and a dollop of whipped cream.
- For best presentation, garnish with a mint leaf or a light dusting of powdered sugar if desired.
Tips
- Egg White Perfection: Ensure your egg whites are at room temperature and use a completely clean, dry bowl to achieve maximum volume when whipping.
- Sifting is Crucial: Sift the cake flour multiple times to create an ultra-light, airy texture that's the hallmark of a great angel food cake.
- Gentle Folding Technique: When incorporating flour and vanilla, use a gentle cutting motion to preserve the air bubbles in the egg white mixture.
- Cooling Matters: Always cool the cake inverted to prevent it from deflating and maintain its signature height and texture.
- Fresh Ingredients: Use ripe, in-season peaches for the most vibrant flavor and best presentation.
- Whipped Cream Tip: For the most stable whipped cream, chill your mixing bowl and whisk beforehand and use heavy whipping cream.
- Serving Suggestion: For an extra touch of elegance, lightly dust the cake with powdered sugar or garnish with a fresh mint leaf before serving.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 45g
Protein: 6g
Fat: 3g
Saturated Fat: 2g
Cholesterol: 10mg
