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Citrus Angel Food Cake with Peaches
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Citrus Angel Food Cake with Peaches

This angel food cake has a healthy dose of citrus zest, which is a great balance to the sweet peaches, especially for people without the sugar gene. The peaches are cooked with just a touch of honey and a vanilla bean.
Author: Zoë François

Ingredients

  • 1 1/4 cups (250g) granulated sugar
  • 1/2 cup (50g) confectioners' sugar (powdered sugar)
  • 2 tbsp cornstarch
  • 1 cup cake flour sifted
  • 1 tsp salt
  • 12 egg whites at room temperature
  • 1/2 cup fresh lemon juice
  • 2 tsp lemon and/or orange zest
  • 1 tsp cream of tartar
  • 1 tsp orange extract (not oil)

Peaches

Instructions

Cake

  • Preheat oven to 350°F.
  • In a food processor, pulverize the sugars and cornstarch until very fine. In a large bowl, add half the sugar mixture (reserve the other half for later) with the cake flour. Sift the sugar/flour mixture 3 times, set aside.
  • In a stand mixer, whip the egg whites, lemon juice, zest, cream of tartar and extract with the whisk attachment, on high speed, until the whites are frothy. Slowly add the reserved sugar-cornstarch mixture to the whites and continue to whip until medium peaks.
  • Sift 1/4 of the sugar/flour mixture over the whipped whites. Use a rubber spatula to gently fold them together. Repeat with another 1/4 of the sugar/flour and gently fold them together. Continue in this way until all the sugar/flour is incorporated.
  • Spoon the batter into an ungreased Angel Food Pan. Run a knife or spatula through the batter to get any large air bubbles out. Bake for about 35 minutes or until a tester comes out clean. Immediately invert the pan onto a wine bottle to prevent the cake from compressing.

Peaches

  • To blanch and peel the peaches: Bring 8 quarts of water to a boil. Cut an X on the bottom of each peach and place them in the boiling water. Allow them to sit in the boiling water for up to 1 minute.
  • Place the peaches in a bowl of ice water to stop the cooking. Use your fingers or a paring knife to remove the skin.
  • Pit and slice the peaches. Place them in a pot with the honey and vanilla bean. Cook until the fruit is soft and the juices start to thicken to the consistency of maple syrup.
  • Remove and place in a bowl. They can be served hot, room temperature or cold. Remove the cake and place it on a serving plate. Use an angel food comb to cut the cake and serve with the peaches.