Glorious Peach Melba Angel Food Cake Recipe is a Sweet Slice of Heaven
Made with layers of luscious fresh fruit, whipped cream and tender cake, this delicious dessert is so good — and good for you!
Summer fruit is the best, especially when it’s at its peak. And two of my favorites summer superstars are peaches and raspberries. They’re each delicious on their own, but combine them into one extra-special sweet treat and they’re simply unbeatable. Just try this amazing peach melba angel food cake recipe, and you’ll see what I mean. Two luscious layers of light-as-air angel food cake are piled high with sweet and fluffy whipped cream and juicy fruit. The result is a dreamy delight of tender cake, rich whipped cream and fruit that’s bursting with freshness and flavor.
Here’s the best part: You can feel really good about enjoying this yummy cake because it’s low in sugar, fat and calories. And the peaches and raspberries are filled with nutrients like vitamins C and A, B vitamins, fiber and potassium. The recipe is easy to make, too, so it’s perfect for a summer celebration — or an anytime treat.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- ¾ cup cake flour
- 1½ cups + 2 Tbs. sugar
- 12 egg whites, at room temp.
- 1 tsp. cream of tartar
- ½ tsp. salt
- 1 tsp. vanilla extract
- 1 cup heavy cream
- ¼ tsp. almond extract
- 2 peaches, pitted, thinly sliced
- 1½ cups raspberries
- Mint sprigs (optional)
Instructions
PrintPosition rack in lower third of oven; heat to 350°F. In large bowl, sift flour with 3⁄4 cup sugar; reserve. On medium-high speed, beat egg whites, cream of tartar and salt to soft peaks, 2-3 min. On low, beat in 3⁄4 cup sugar until soft peaks form, 3-4 min. Beat in vanilla extract. In batches, sift reserved flour mixture into egg white mixture, gently folding to combine.
Transfer batter to ungreased 10" angel food cake pan with removable bottom. Bake until pick inserted near center comes out with moist crumbs clinging, about 40 min. Invert pan onto bottle; let cake cool completely. Run thin knife alongside edge of cake; remove cake. Horizontally cut cake in half. On medium-high speed, beat heavy cream, remaining 2 Tbs. sugar and almond extract to stiff peaks.
Place bottom half of cake on serving plate. Spread with half of whipped cream; top with half of peaches and berries. Top with remaining cake layer, cream, peaches and berries. If desired, garnish with mint sprigs.
Nutrition
- Calories: 167
- Fat: 8 gram
- Saturated Fat: 5 gram
- Protein: 3 gram
- Carbohydrates: 23 gram
- Fiber: 2 gram
- Cholesterol: 23 mg
- Sugar: 5 gram
- Sodium: 218 mg
My Favorite Recipes
Conversation
All comments are subject to our Community Guidelines. Woman's World does not endorse the opinions and views shared by our readers in our comment sections. Our comments section is a place where readers can engage in healthy, productive, lively, and respectful discussions. Offensive language, hate speech, personal attacks, and/or defamatory statements are not permitted. Advertising or spam is also prohibited.
