Peach Cobbler Angel Food Cake

105

By Chef Eddy Van Damme

Prep Time:

20m

Bake/Cook Time:

35m - 40m

Yield:

1, 10-inch angel food cake

Angel Food Cake on its own is a perfectly moist and light treat for any occasion. Chef Eddy tops it off with deliciously sweet peaches in this Peach Cobbler Angel Food Cake. The juicy peach cobbler topping moistens the fluffy and tender angel food cake beneath for a yummy dessert the whole family will love.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Light Brown Sugar Poly Bag

Ingredients

Angel Food Cake

1 cup preferably cake flour (or all-purpose flour)*
3/4 cup + 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
1 1/2 cups egg whites (from 10-12 large eggs), no yolk traces
2 teaspoons cream of tartar
1 teaspoon vanilla extract
1/4 teaspoon salt

Peach Cobbler Topping

1 bag (16 oz) frozen peaches
1/2 cup Imperial Sugar Light Brown Sugar
1 tablespoon + 1 teaspoon cornstarch
1 teaspoon vanilla extract
1/2 teaspoon cinnamon (optional)
Pinch salt
Pinch nutmeg (optional)

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F. Set aside a standard size angel food cake pan; do not grease pan.
Sift together flour and first listed 3/4 cup sugar and set aside.
In a large bowl, whip on medium speed, egg whites, second 3/4 cup sugar, cream of tartar, vanilla extract, and salt. Whip to medium peaks, but make sure not to whip egg whites to dry-stiff peaks!
Using a rubber spatula, gently fold in flour/sugar mixture to retain a light fluffy batter.
Scoop into angel food cake pan.
Place in oven and bake for 35-40 minutes or until cake bounces back when lightly pressed with a finger. The cake will initially rise and near end of baking will start to shrink slightly.
Turn pan upside down and allow to cool.
Run a knife around edges of pan to loosen cake and place on a serving platter.
For topping, defrost peaches in a microwave oven. Pour all obtained peach juice in a measuring cup. Add water to peach juice to obtain 1 cup of total liquid.
Pour liquid in a small saucepan. Add sugar and bring to a boil.
Mix cornstarch with 2 tablespoons of cold water and pour into boiling mixture. Whisk until thickened. This will only take seconds. Remove from heat. Refrain from unnecessarily whisking as any mixture thickened with cornstarch breaks down from too much mixing.
Add drained peaches, vanilla, cinnamon, salt, and nutmeg. Let cool and cover with peach topping.