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Angel food cake with peach-bourbon sauce

Angel food cake with peach-bourbon sauce

6
Points®
Total Time
2 hr
Prep
20 min
Cook
40 min
Serves
16
Difficulty
Easy
This dessert is fantastic exactly as is. It's versatile too, because you can also use the peaches and bourbon sauce as a topping for frozen yogurt or vanilla gelato. And the cake is also delicious paired with fresh blackberries, raspberries, blueberries, or sliced strawberries and a little dollop of plain yogurt. Processing the sugar in a food processor makes it superfine, giving this cake its fine texture. Processing the sugar again with the flour helps aerate it, keeping the cake light.

Ingredients

Sugar

1¼ cup(s)

Cake flour

1 cup(s)

Table salt

¼ tsp

Egg whites

12 large

Cream of tartar

1½ tsp

Vanilla extract

1½ tsp

Almond extract

¼ tsp

Peach

6 medium, thinly sliced (6 cups)

Packed brown sugar

2 Tbsp

Bourbon

1 Tbsp

Instructions

  1. Position oven rack in lower third of oven; preheat oven to 350°F.
  2. Put sugar in food processor and pulse for 1 minute. Remove and reserve ¾ cup. Add flour and salt to remaining sugar in processor and pulse about 30 seconds.
  3. With electric mixer on medium-low speed, beat egg whites in large bowl until foamy, about 1 minute. Beat in cream of tartar. Increase speed to medium and beat in reserved ¾ cup sugar, 1 tablespoon at a time, beating well after each addition. Once all sugar has been added, increase speed to medium- high and beat until stiff peaks form when beaters are lifted. Beat in vanilla and almond extracts.
  4. Sift flour mixture, one-third at a time, over beaten egg whites, gently folding with rubber spatula just until blended. (Be careful not to over mix.) Scrape batter into ungreased 10-inch tube pan with removable bottom. Spread evenly. Bake until cake springs back when lightly pressed, 35−40 minutes.
  5. Meanwhile, combine peaches, brown sugar, and bourbon in medium bowl. Let stand at least 10 minutes, or refrigerate up to 2 days.
  6. When cake is done, immediately invert pan onto its legs or over neck of bottle and let cool completely. Run thin knife around sides and center tube of pan. Remove cake from pan and transfer to serving plate. Cut into 16 slices and serve with peach mixture.
  7. Serving size: 1 slice cake and 1/3 cup peaches

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