Angel Food Cake
|Sponge cake||1 (Vanilla Flavor)|
|Chantilly cream||2 1⁄2 Cup (40 tbs)|
|Canned peach slices||12 Ounce|
|Roasted almonds||2 Tablespoon|
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.