Peach Angel Food Cake

Ingredients and Weight:

• 3 cups (360g) sifted cake flour
• 1 cup (200g) granulated sugar
• 1/2 cup (113g) peach puree, made from fresh or canned peaches
• 1/4 cup (60ml) peach schnapps
• 12 egg whites, at room temperature
• 1/4 teaspoon (1g) salt
• 1 teaspoon (5g) vanilla extract
• 1 teaspoon (5g) cream of tartar

Preparation Time:

• 20 minutes

Cooking Time:

• 45-50 minutes

Difficulty Level:

• 2

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube pan.
2. In a large bowl, whisk together the sifted flour and sugar. In a separate bowl, combine the peach puree and peach schnapps.
3. Beat the egg whites in a large bowl until foamy. Add the salt and vanilla extract and continue beating until stiff peaks form.
4. Gradually add the sifted flour mixture to the egg whites, alternating with the peach mixture. Mix until just combined.
5. Pour the batter into the prepared pan. Tap the pan gently on the counter to remove any air bubbles.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Invert the cake onto a wire rack and let cool completely before serving.

Nutritional Information:

• Calories: 240 per serving
• Total Fat: 2g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 100mg
• Carbohydrates: 50g
• Dietary Fiber: 2g
• Sugar: 30g
• Protein: 5g

Dish Characteristics:

• Light and fluffy texture
• Delicate peach flavor
• Beautiful golden crust
• Ideal for special occasions or as a dessert any time

User Comments:

• "This angel food cake is simply heavenly! The peach flavor is so subtle and refreshing."
• "The cake was so light and airy, it melted in my mouth. I loved the crispy crust."
• "The perfect summer dessert! It's light and refreshing, and the peach flavor is just right."

Special Precautions and Tips:

• Make sure the egg whites are at room temperature before beating them. This will help them to whip up more easily.
• Do not overbeat the egg whites. If they become too stiff, they will become dry and brittle.
• If you don't have a tube pan, you can use a 9x13 inch baking pan. The cake may take slightly longer to bake.
• Let the cake cool completely before inverting it onto a wire rack. This will help to prevent it from breaking.