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Strawberry Dream
Strawberry Dream





Print This Delicious and Healthy Peach Angel Cake Recipe

Peach Angel Cake Recipe

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

Whipping Cream
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.

At serving time, turn the peach angel cake out onto attractive cake plate, cover with whipped cream and garnish the top with sliced peaches.

12 Servings
Nutrition facts:
Serving Size 106 g
Calories 151
Calories from Fat 22
Total Fat 2.4g 4%
Saturated Fat 0.9g 5%
Cholesterol 105mg 35%
Sodium 59mg 2%
Total Carbohydrates 28.6g 10%
Sugars 27.4g
Protein 4.7g
Vitamin A 4% • Vitamin C 11% • Calcium 2% • Iron 2%



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User Comments

GO AHEAD AND BAKE,

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!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!