Laundry Lemon Angel Food Cake with Paumanok Reisling Macerated Peaches

Angel Food Cake:

1 1/4 c. sifted sugar
1c. sifted cake flour
1 ¼ c. egg whites (10-12)
1 ¼ tsp. Cream of tartar
½ tsp. Tahitian vanilla extract
zest if one lemon

1. Add ½ cup of the sugar to the flour. Sift together 4 times.
2. Add salt to egg whites and beat until foamy.
3. Sprinkle cream of tartar over egg whites and continue beating to soft-peak stage.
4. Add the remaining cup of sugar by sprinkling ¼ cup at a time over egg whites and blending carefully into, about 20 strokes each time.
5. Fold in flavorings . Sift about a quarter of the flour-sugar mixture over egg whites at a time and fold in lightly ,about 10 strokes each time.
6. Pour into ungreased 10 inch angel food cake pan.
7. Bake at 350* for 35 to 45 minutes. Remove from oven and invert pan on cooling rack.

Macerated Peaches:

6 cups of peeled and sliced fresh peaches
1 tsp. Lemon juice
1 bottle of Paumanok Late Harvest Reisling
2 cups Catapano Goats Milk Yogurt

1. Gently toss peaches with lemon juice and wine.Macerate 2 hours.
2. Slice cake and serve with macerated peaches and Catapano goats milk yougurt.