Angel Food Cake Recipe
Angel Food Cake has a fine taste. Angel Food Cake gets its taste from vanilla spongecake mixed with egg whites and cream. Angel Food Cake is inspired by many resturants around the world.
Ingredients
| 1 vanilla spongecake | ||
| Egg whites | 2 | |
| Chantilly cream | 2 1/2 Cup (16 tbs) | |
| 12 oz, canned peach slices | ||
| Roasted almonds | ||
Directions
Prepare spongecake following basic recipe.
Beat egg whites until stiff.
Gently fold into batter.
Bake in oven.
Remove from oven.
Slice spongecake into 2 layers.
Mix 1 cup (250 mL) Chantilly cream and half the peaches.
Spread over first cake layer.
Cover with second layer.
Frost cake with remaining Chantilly cream.
Arrange remaining peaches on top.
Decorate sides with roasted almonds.
Refrigerate at least 1 hour.
Beat egg whites until stiff.
Gently fold into batter.
Bake in oven.
Remove from oven.
Slice spongecake into 2 layers.
Mix 1 cup (250 mL) Chantilly cream and half the peaches.
Spread over first cake layer.
Cover with second layer.
Frost cake with remaining Chantilly cream.
Arrange remaining peaches on top.
Decorate sides with roasted almonds.
Refrigerate at least 1 hour.
Chef
