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Angel Food Cake with Peaches and Cream

Angel Food Cake
Angel Food CakeZach Pagano / TODAY


  • 2 cups egg whites (from about 16 large eggs)
  • 2 teaspoons cream of tartar
  • 1/2 teaspoon salt
  • 3 cups sugar, divided
  • 2 cups cake flour
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon almond extract
  • 5 peaches, pitted and cut into thin wedges
  • Lightly sweetened whipped cream

Chef notes

My great grandmother, Pearl, was famous for her angel food cake. She would enter baking contests with this cake and almost always won. She won her mixer, washer-dryer and stove with this wonderful cake! She passed down her recipe to me and it's phenomenal — maybe just a shade not as good as hers.



Preheat the oven to 325°F.


In a standing electric mixer, beat the egg whites at medium speed until foamy. Add the cream of tartar and salt and bet until stiff peaks form. Beat in 2½ cups of the sugar, a few tablespoons at a time until smooth and glossy, about 4 minutes.


Transfer the egg whites to a large, wide bowl. Using a fine sieve, gradually sift the flour over the egg whites and gently fold in the flour with a spatula. Fold in the vanilla and almond extracts.


Scrape the batter into a 10-inch angel food cake pan. Using a table knife, slice through the cake batter several times to release any large air bubbles. Tap the cake pan once or twice on a flat surface. Bake in the center of the oven for 20 minutes. Increase the temperature to 350°F and bake for about 35 minutes longer, until a toothpick inserted on the center comes out clean. Invert the pan onto the neck of a wine bottle and let cool completely.


Meanwhile, in a large bowl, toss the peaches with the remaining 1/2 cup sugar and refrigerate, stirring occasionally, until juicy, at least 1 hour, or up to 4 hours.


To loosen the cake, run a thin-bladed knife around the side and tube of the pan. Unmold the cake and transfer to a platter. Cut the cake into wedges and serve with the peaches and whipped cream.