Angel Peach Cake is a delightful dessert that combines the lightness of angel food cake with the fresh, juicy flavor of peaches. Enhanced with a citrusy lemon custard and a hint of gelatin for structure, this dessert is perfect for summer gatherings or a refreshing treat on a warm day.
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Angel Peach Cake
Front of the recipe card for Angel Peach Cake.
Back of the recipe card for Angel Peach Cake.
Vintage Recipe Box 034
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Food History
Angel food cake, a classic American dessert known for its airy texture, is a versatile base for many fruit-based desserts. Peaches, with their sweet, fragrant profile, are a favorite for incorporating into desserts, particularly during their peak season in the summer.
Recipe Discussion
This recipe starts by making a custard with egg yolks, sugar, lemon juice, and lemon peel, cooked over a double boiler until it thickens enough to coat a spoon. Gelatin is then softened in cold water and added to the custard, ensuring the filling sets upon chilling. Stiffly beaten egg whites mixed with sugar are folded into the custard and mashed peaches, creating a fluffy, light texture. Angel food cake is torn into bite-sized pieces and layered in a well-oiled mold, with the peach custard mixture poured over it. The cake is chilled until set, inverted for serving, and garnished with peach slices, halves, and whipped cream.
Serving Suggestions
Serve this Angel Peach Cake chilled, garnished with additional fresh peach slices and a generous dollop of whipped cream. It pairs beautifully with a light sparkling wine or a peach iced tea, enhancing the fresh, fruity flavors of the dessert.
Preparation Tips
- Custard Consistency: Ensure the custard is simmered and does not boil to prevent the eggs from scrambling.
- Gelatin Preparation: To avoid lumps, dissolve the gelatin completely in cold water before adding it to the hot custard.
- Folding Technique: Gently fold the beaten egg whites and mashed peaches into the custard to keep the mixture light and airy.
- Mold Preparation: Oil the mold well to ensure the cake can be easily removed when set and ready to serve.
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Angel Peach Cake Recipe
Angel Peach Cake (VRP 034)
Ingredients
- 2 cups mashed peaches
- 6 beaten egg yolks
- 3/4 cup sugar
- ½ cup lemon juice
- 1½ teaspoons grated lemon peel
- 2 tablespoons plain gelatin (2 envelopes)
- ½ cup cold water
- 6 stiffly beaten egg whites
- 3/4 cup sugar
- Large angel cake (one)
Instructions
- Make a custard of the egg yolks, 3/4 cup sugar, lemon juice and peel.
- Cook over hot water until it coats the spoon.
- Remove from heat, add gelatin, soften in cold water, fold in the egg whites beaten with remaining 3/4 cup sugar, and the mashed peaches.
- Tear angel cake in bite-size pieces, pour custard over cake, and pour into a well oiled angel cake pan or spring mold.
- Before pouring into pan arrange slices of peaches on the bottom of pan.
- Chill.
- Serve with peach halves and whipped cream.
- This cake will keep for a week in an electric refrigerator.