Cooking the peaches into a custard and alternating with the cake pieces, creates an amazing tasting and looking dessert. The peach cake soaks up the custard, forming a solid truly delicious cake.
1 3/4 to 2 Tablespoons Unflavored gelatin
6 Egg yolks, beaten
1/2 tsp Salt
3/4 cup Sugar
2 cup Crushed peaches
1/2 cup Cold water
2/3 cup Sugar
1/2 cup Lemon juice
6 Egg whites
Angel Food Cake
Oven Temp ~
Baking Time ~
Pan Type ~ 10 inch tube pan
Combine egg yolks, sugar, salt and lemon juice; in a double boiler, cook over hot water until mixture coats a spoon. Place the gelatin in cold water to soften, fold the crushed peaches into the water and gelatin mixture. In a separate bowl beat egg whites until stiff, adding the 3/4 cup sugar while beating. Fold-in the custard from double boiler and peach mixture, into the egg whites.
Tear the angel food cake into bite sized pieces; place a third of the pieces into a greased angel cake pan and alternate layers of cake pieces with the peach mixture. Place peach angel cake into refrigerator to keep chilled.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!