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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.