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Citrus Angel Food Cake with Peaches 1

Citrus Angel Food Cake with Peaches

A light and refreshing summer dessert featuring an airy angel food cake infused with bright citrus notes and topped with sweet, fresh peaches. This fat-free cake relies on whipped egg whites for its signature cloud-like texture, making it uniquely satisfying without the heaviness of traditional desserts.
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Prep Time 25 minutes
Cook Time 40 minutes
Cooling Time 1 hour 30 minutes
Total Time 2 hours 35 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 165 kcal

Equipment

  • 10-inch tube pan with removable bottom
  • Electric Mixer
  • Sifter

Ingredients
  

For the Angel Food Cake

  • 1 cup cake flour substitute: 7/8 cup all-purpose flour + 2 tbsp cornstarch
  • 1 1/2 cups granulated sugar divided
  • 12 large egg whites room temperature (about 1 1/2 cups)
  • 1 1/2 tsp cream of tartar
  • 1/4 tsp salt
  • 2 tsp vanilla extract
  • 1 tbsp fresh lemon zest
  • 1 tbsp fresh orange zest
  • 2 tbsp fresh lemon juice

For the Peach Topping

  • 4 ripe peaches sliced (can substitute nectarines or apricots in off-season)
  • 2 tbsp honey substitute: maple syrup for a different flavor profile
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 tbsp fresh mint finely chopped (optional)

Instructions
 

  • Preheat your oven to 325°F (165°C). Do NOT grease your 10-inch tube pan with a removable bottom.
  • Sift the cake flour and 3/4 cup of sugar together four times.
  • In a large, clean bowl, beat egg whites until foamy. Add cream of tartar and salt, then continue beating until soft peaks form.
  • Gradually add the remaining 3/4 cup sugar, about 2 tablespoons at a time, while beating continuously. Beat until stiff, glossy peaks form.
  • Fold in vanilla extract, citrus zests, and lemon juice with a large spatula using a gentle cutting and folding motion.
  • Gradually sift the flour-sugar mixture over the egg whites, about 1/4 cup at a time, gently folding after each addition.
  • Carefully transfer the batter to the ungreased tube pan. Run a knife through the batter to remove large air pockets, then smooth the top.
  • Bake for 35-40 minutes, until the cake is golden and springs back when lightly touched. The internal temperature should reach 205°F for perfect doneness.
  • Immediately invert the pan over a bottle neck or using the pan's feet if it has them. Cool completely for 90 minutes.
  • Once cooled, run a thin knife around the edges and remove from the pan.
  • While the cake cools, combine sliced peaches with honey, lemon juice, and vanilla extract. Let sit for at least 30 minutes to allow the flavors to meld and natural juices to release.
  • Serve cake slices topped with the peach mixture.

Notes

For best results, use eggs that are 3-5 days old rather than fresh from the farm, as they whip more effectively.
The key to folding in ingredients is preservation of air bubbles – each fold should be deliberate and minimal.
Do not cool the cake right-side up as it will collapse. The cake must cool completely upside-down to set its structure properly.
Store the unfrosted cake at room temperature, wrapped loosely in plastic wrap, for up to 2 days.

Nutrition

Calories: 165kcalCarbohydrates: 38gProtein: 5gFat: 0.1gSodium: 75mgFiber: 1gSugar: 28g
Keyword Angel Food Cake, Citrus Cake, Summer Dessert, Peach Dessert, Fat-Free Dessert
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