Peach Angel Food Cake

Ingredients

• 1 cup cake flour
• 1 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1 1/2 teaspoon cream of tartar
• 10 large egg whites, at room temperature
• 1 teaspoon pure vanilla extract
• 3/4 teaspoon almond extract
• 2 cups peeled and diced peaches

Directions

1. Preheat oven to 350°F. Grease and flour an angel food cake pan.
2. In a medium bowl, sift together the cake flour, 1/2 cup of the sugar, and the salt. Set aside.
3. In a large bowl, combine the egg whites, cream of tartar, vanilla extract, and almond extract. Beat with an electric mixer on high until the egg whites are foamy and hold soft peaks.
4. Gradually add the remaining 1 cup of sugar and continue to beat until the egg whites are thick and hold stiff, glossy peaks.
5. Gently fold the sifted flour mixture into the egg whites, one-third at a time. Fold in the diced peaches.
6. Pour batter into prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool cake in pan on a wire rack for 15 minutes, then turn cake out onto a serving plate.

Interesting Facts

• Angel food cake is a type of foam cake made with stiffly beaten egg whites and no butter.
• It is believed that the cake originated in the United States in the late 19th century.
• The cake gets its light texture from the air beaten into the egg whites.