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.
Serving size: Complete recipe
Calories 3048 Calories from Fat 1937
% Daily Value*
Total Fat 216 g332.6%
Saturated Fat 133.8 g668.9%
Trans Fat 0 g
Cholesterol 981.8 mg327.3%
Sodium 733.7 mg30.6%
Total Carbohydrates 206 g68.5%
Dietary Fiber 12.5 g49.9%
Sugars 157.1 g
Protein 21 g41%
Vitamin A 56.6% Vitamin C 15.9%
Calcium 53.6% Iron 28.1%
*Based on a 2000 Calorie diet