Peach Island Cake Recipe

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A slice of peach island cake

Ingredients

Sponge Cake

  • 4 egg yolks
  • 40 ml of cooking oil
  • 100 g of peach (blended)
  • 40 g of caster sugar
  • 80 g of self-raising flour
  • 1 tsp of peach essence
  • Few drops orange coloring

    • Egg White Foam

  • 4 egg whites
  • 1i2 tsp cream of tartar
  • 80g caster sugar

    • Cake Topping

  • 200g fresh cream (whipped)
  • 3 peach halved (sliced)

    • Preparation

    1. To make egg yolk batter. combine egg yolks, cooking oil, blended peach and the rest of ingredients in a mixing bowl. Mix forms batter.
    2. To make egg white foam, beat egg whites and cream of tartar until mixture forms soft peaks.
    3. Gradually add in sugar, beating at medium speed until frothy and stiff peaks form.
    4. Gently fold beaten egg white foam into egg yolk batter until blended.
    5. Pour batter into ungreased 20cm (8-in) tube pan. Bake in preheated oven at 170°C for 30 minutes or until cooked.
    6. Remove from oven, invert cake onto table until completely cooled.
    7. Split cake into two layers. Arrange peach slices onto cake, pipe some fresh cream.
    8. Sandwich together. Coat cake with fresh cream and decorate with peach slices.

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