Best Toasted Angel Food Cake With Grilled Peaches Recipes

CITRUS ANGEL FOOD WITH PEACHES

Steps:

• To bake the cake:
• Preheat oven to 350 degrees F.
• In a food processor, pulverize the sugars and cornstarch until very fine. In a large bowl, add half the sugar mixture (reserve the other half for later) with the salt and cake flour. Sift the sugar/salt/flour mixture 3 times, set aside.
• In a stand mixer, whip the egg whites, lemon juice, lemon zest, orange extract and cream of tartar with the whisk attachment, on high speed, until the whites are frothy. Slowly add the reserved sugar-cornstarch mixture to the whites and continue to whip until medium peaks.
• Sift 1/4 of the sugar/flour mixture over the whipped whites. Use a rubber spatula to gently fold them together. Repeat with another 1/4 of the sugar/flour and gently fold them together. Continue in this way until all the sugar/flour is incorporated.
• Spoon the batter into an ungreased angel food pan.
• Run a knife or spatula through the batter to get any large air bubbles out.
• Bake for about 35 minutes or until a tester comes out clean.
• Immediately invert the pan onto a wine bottle to prevent the cake from compressing.
• To make the peaches:
• To blanch and peel the peaches: Bring 8 quarts of water to a boil. Cut an "X" on the bottom of each peach and place them in the boiling water. Allow them to sit in the boiling water for up to 1 minute.
• Place the peaches in a bowl of ice water to stop the cooking. Use your fingers or a paring knife to remove the skin.
• Pit and slice the peaches. Place them in a pot with the honey and vanilla bean. Cook until the fruit is soft and the juices start to thicken to the consistency of maple syrup.
• Remove and place in a bowl. They can be served hot, room temperature or cold.
• Remove the cake and place it on a serving plate. Use an angel food comb to cut the cake and serve with the peaches.

GRILLED ANGEL FOOD CAKE WITH GRILLED PEACHES AND CREAM AND CHERRY COULIS

Steps:

• For the cake and peaches: Heat a grill to medium-high heat and oil the grates with vegetable oil.
• Grill the cakes until dark grill marks appear, 4 to 5 minutes per side. Grill the flesh side of the peaches until dark grill marks appear, about 5 minutes. Set aside.
• In a cold stand mixer bowl using a whisk attachment, combine the whipping cream, mascarpone, honey and vanilla. Whip to medium-stiff peaks. Set aside.
• For the cherry coulis: In a blender, blend the cherries, champagne vinegar, dark brown sugar and 2 tablespoons water until the mixture is smooth. Transfer to a small saucepot and heat until the sugar dissolves. Strain out any solids if necessary and set aside to cool.
• In each of 4 shallow bowls, put a small puddle of coulis. Add a cake on top of that, followed by the grilled peaches and a nice dollop of the mascarpone cream. Garnish with a happy helping of crushed pistachios.

PEACH ANGEL FOOD CAKE

Steps:

• In a large bowl, combine cake mix, peaches and juice (do not add water). Mix well.
• Pour into tube pan or 2 loaf pans.
• Bake according to directions on cake package.
• If desired, serve with whipped topping.

GRILLED ANGEL FOOD CAKE

Steps:

• Preheat charcoal/gas grill or broiler and away from heat source lightly coat rack or broiler pan with a nonstick cooking spray. Adjust cooking rack at least 4 to 6 inches away from heat source.
• In a medium saucepan combine strawberries, rhubarb, sugar, water, vanilla, and cinnamon. Over medium heat cook mixture until just boiling, approximately 5 minutes. Remove from heat and set aside.
• Lay angel food cake toward edge of grill rack or broiler pan where there is less heat.
• Grill cake until each side is nicely browned, approximately 1 to 3 minutes.
• On individual serving plates, place angel food cake and top each piece with 1/4 cup of the strawberry-rhubarb sauce. Add 2 tablespoons of whipped topping and serve immediately.