This simple, light as air angel food cake is filled and covered in billowy whipped cream flavored with peach preserves.
- 1 1/2 cups granulated sugar
- 1/2 tsp salt
- 1/2 cup unbleached all-purpose flour
- 1/2 cup cornstarch
- 1 3/4 cups egg whites (approximately 12-14), at room temperature
- 1 tbsp room temperature tap water
- 2 tsp pure vanilla extract
- 1 1/2 tsp cream of tarter
FOR THE PEACH WHIPPED CREAM
- 1 quart cold heavy whipped cream
- 16 oz. peach preserves or peach jam (about 2 cups)
- Preheat oven to 350 degrees.
- Pour the sugar into a food processor fitted with the mental chopping blade and process until the sugar is very fine, almost like dust, about 20 seconds.
- Pour 3/4 cups of the sugar, the salt, flour, and cornstarch into a bowl and stir with a wire whisk to thoroughly combine and aerate the mixture.
- Using an electric mixture, beat the egg whites, water, extract and cream of tarter at medium speed until soft peaks begin to form. With the mixer running, add the remaining 3/4 cup sugar to the egg whites, pouring it in slowly, in a thin, steady stream. Beat until firm peaks form. This means that if you pull the beater from the egg whites, a peak will hold its shape, with just the tip folding back on itself.
- Dust the flour mixture evenly over the egg whites, 1/4 cup at a time, gently folding the flour into the whites with a rubber spatula or wooden spoon, as quickly and gently as possible, until the flour is fully incorporated into the batter. Be gentle – you don’t want to stir too much of the air from the egg whites.
- Using a rubber spatula, spread a bit of the batter all over the inside of the tube pan, covering the bottom and sides of the inside of the pan completely. This will help ensure that air bubbles don’t form between the batter and sides of the pan, preventing the batter from gripping the sides of the pan and rising. Add the rest of the batter to the pan, gently smoothing the top.
- Bake for 40-45 minutes, until the top of the cake is golden brown and a toothpick inserted in the cake comes out mostly clean.
- Remove from the oven and turn upside down to cool. If your pan has tabs on the top, just turn the pan so it’s resting upside down on the tabs. If it doesn’t, invert the pan on the neck of a thin neck bottle – like a beer or wine bottle. Let cool completely before running a knife or spatula along the edges of the pan to remove the cake to a platter.
- Using an electric mixture, whip the cream until thick. Stir in the peach preserves, or peach jam until completely incorporated.
- If filling the cake, spoon some of the peach whipped cream into a pastry bag fitted only with a coupler. Flip the cake upside down and squirt the cream directly into the center of the cake, like a twinkie (see picture above).
- Flip the cake right side up and frost with the rest of the whipped cream.