Cake with Peach Chutney
from Lisa Scruggs, pastry chef of Equinox in Washington, D.C.
2 teaspoons vanilla
1 3/4 cups sugar
1 1/4 cups cake flour, sifted
1/4 teaspoon salt
2 cups egg whites
2 teaspoon cream of tartar
and vanilla. Combine 3/4 cup of the sugar, four and salt and set aside.
In a mixing bowl beat the egg whites until frothy. Add tartar and beat
to soft peaks. Gradually add remaining sugar and beat until stiff peaks.
Sprinkle the flour over the whites and fold in carefully. Pour into tube
pan. Bake at 325° for 40 minutes, top will crack. Invert pan and cool
completely for 2 hours. Run a knife around pan to remove.
4 peaches, ripe peeled and cut into 1/2" pieces
1/4 cup sugar
1 1/2 cups orange juice
2 teaspoons cinnamon
2 tablespoons cornstarch, diluted with water
In a pot
put peaches, OJ, cinnamon and sugar. Cook for 10-15 minutes on low heat.
Bring to a slow boil, add starch to thicken and cool.