adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Cocoa Angel Cake with Peach Melba Sauce
0 Likes
Prep Time:
15 minutes
Total Time:
1 hour 10 minutes
Indulgent light chocolate cake topped with peach and raspberry sauce.
Ingredients:
  • 1/2 cup Gold Medal™ unbleached all-purpose flour
  • 2 tablespoons unsweetened baking cocoa
  • 1/8 teaspoon salt
  • 1/3 cup plus 1/2 cup sugar
  • 6 egg whites
  • 1 teaspoon cream of tartar
  • 1 teaspoon almond extract
  • 1/4 cup orange juice
  • 1 tablespoon cornstarch
  • 1 tablespoon sugar
  • 2 peaches, peeled, pitted and sliced or 1 bag (10 oz) Cascadian Farm™ frozen organic sliced peaches, thawed
  • 1/2 pint raspberries or 1 bag (10 oz) Cascadian Farm™ frozen organic raspberries, thawed
Instructions:
  • Preheat oven to 350°F.
  • Combine flour, cocoa powder, salt, and 1/3 cup sugar in a medium bowl.
  • In a large bowl, use an electric mixer on medium speed to beat the egg whites until foamy. Add cream of tartar and almond extract, then increase speed to high. Gradually beat in the remaining 1/2 cup of sugar, 2 tablespoons at a time, until stiff and glossy peaks form. Avoid underbeating.
  • Gently combine the flour mixture in thirds with the egg white mixture. Pour the batter into an ungreased 9 x 5-inch loaf pan and bake for 25 minutes or until a wooden pick inserted in the center comes out clean. Invert the pan onto a rack and let it cool for 30 minutes.
  • In a small saucepan, combine orange juice, cornstarch, and sugar. Bring to a boil over medium heat and simmer for 2 minutes until it thickens. Take off the heat and gently mix in peaches and raspberries. Allow it to cool.
  • After the cake has cooled, gently run a knife or long metal spatula along the edges to release it from the pan. Then, carefully remove the cake from the pan and slice it into 16 portions.
  • Divide the slices of cake evenly onto 8 dessert plates and generously spoon the peach mixture on top of each.

Similar Recipes