Peaches and Cream Chiffon Cake

I mentioned in yesterday's post that there was another birthday coming up, in 2 days. Well, my sister always requests angel food cake with strawberries and Cool Whip. I decided I could up it a little, while keeping it light and fruity. Folks, we have a winner here. This cake was perfect for her (and all of us). The cake was light and fluffy, not too sweet. The peaches were perfectly ripe and juicy (Thank you Farmer's Market)- I added a tad of lemon zest to the peach mixture just for fun. The cream was actually mostly greek yogurt with a little whipped cream and sugar mixed in. Can I say perfection? It was wonderful. We had Prudy's Raspberry-Lime Sorbet and her Vanilla Raspberry Ice Cream alongside (recipe and pics below) and it was even better than perfect! YUM!


My sis barely beat out my 6 year old to the candles!
Peaches and Cream Chiffon Cake from Woman's Day magazine
5 large egg whites

4 large egg yolks

1/4 tsp cream of tartar

3/4 cup granulated sugar

1/4 cup peach nectar

1 Tbsp canola oil

1 vanilla bean, split, seeds scraped, or 1 Tbsp vanilla extract

1/4 tsp salt

1 cup cake flour (not self-rising)

Filling and Cream

4 cups (2 lb) ripe peaches, pitted and sliced

1 1/2 Tbsp lemon juice

1/4 cup granulated sugar

2 Tbsp confectioners' sugar

1 cup nonfat Greek yogurt

1/2 cup heavy cream

PREPARATION
1. Heat oven to 325°F. Coat an 8 x 3-in. springform pan with nonstick spray.

2. Cake: Beat egg whites and cream of tartar in large bowl with mixer at medium speed until soft peaks form when beaters are lifted. Gradually beat in 1/4 cup of the sugar; beat on high until stiff yet billowy peaks form. In a medium bowl beat the egg yolks, remaining 1/2 cup sugar, peach nectar, oil, vanilla bean and salt on medium-high until light in color and slightly thickened, about 5 minutes.

3. Pour half of the yolk mixture over whites and sift half of the flour on top; fold until just blended. Fold in remaining yolk mixture and flour. Scrape batter into prepared pan. Bake 34 to 36 minutes, until cake rises slightly above top edge of pan, is golden brown and a pick inserted in center comes out clean. Remove from oven; cool cake on a wire rack 3 minutes. Invert cake onto wire rack, remove pan, reinvert and cool completely.

4. Filling and Cream: Toss peaches, lemon juice and granulated sugar in a medium bowl. Let stand while cake bakes. Stir confectioners' sugar into yogurt in a medium bowl. In a small bowl, beat cream until stiff peaks form; fold into yogurt mixture and refrigerate.

5. Trim the top of the cake, then split into 2 layers. Place bottom layer on plate; spoon half the peaches with juices over top, then spread half of the cream. Top with remaining cake layer, peaches and a dollop of cream. Serve remaining cream on the side.