Peach Cobbler Angel Food Cake

Products Used

105

Ingredients

*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.

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.

Rate & Review

or to post comments