- Prep Time: 25 minutes
- Cook Time: 30-35 minutes
- Serving: For Family
Peach Angel Cake
Tidbits... Angel cake is delicious with no toppings or frosting added. Sometimes I like to take advantage of fresh seasonal fruit. These white peaches are sweet and flavorful!
Ingredients
- Flour - 150 g
- Sugar - 300 g
- Cream of Tartar - 1 T
- Egg Whites - 6-8 eggs
- Salt - Pinch
- Flavorings - 1 T White Rum or Limoncello
- Peach Sauce
- White peaches - 3
- Honey - 1 T
- Slivered almonds - 50 g
- Lemon - 1 Juice and zest
Instructions
Peach Sauce
Cut peaches in half and remove pit. Blanch peaches in boiling water for 10 seconds and skin comes off easily.
Saute peach halves on high with honey, lemon rind and lemon juice until well coated but not cooked then stir in almonds and remove from heat. Set aside to cool.
Angel Cake
Sift flour with half of sugar 3 times.
Beat eggwhites with pinch of salt until foamy add cream of tartar and continue until they form stiff peaks.
Add remaining sugar 1 Tbl. at a time until glossy.
Add limoncello or other liqueurs of your choice.
Spoon flour mixture into whites. Then spoon into ungreased non stick tube pan. Bake at 375˚ for 30-35 minutes.
Turn upside down and remove when cool.
Decorate cake with a sprinkling of powdered sugar and the peach almond sauce overtop.
