19 July 2010
Peaches & Cream
recipe tried and tested by NEL, the batter baker
Here’s how I spent the most part of my Saturday…
Making the sponge cake:
5 egg whites
½ tsp cream of tartar
5 egg yolks
60 ml water (I replaced 10ml with liquor for that extra punch)
1½ tsp vanilla extract
110g cake flour
½ tsp baking powder
Note: I chose to make the batter in 2 separate batches (2 eggs then 3 eggs), but you can make the cake in 1 batch and slice it in half lengthwise.
Pour into a greased 8” baking tin, preferably with the bottom lined with parchment paper.
When done, remove from baking tin and allow to cool completely on a wire rack.
Making the whipped cream:
* 400ml whipping cream, very chilled
* 2 tbs icing sugar
* 1 tsp vanilla extract
1 – Place your metal mixing bowl and beaters into the freezer for at least half hour.
2 – Combine all ingredients and beat till creamy and stiff. Do not overbeat or the mixture will separate into butter and milk.
Preparing the peaches:
For convenience, I used sliced peaches from the can. Drain the excess syrup first.
Chop up several slices to smaller bits. These are for the cream layer between the 2 sponge cakes.
Putting it all together:
1 – Place a small amount of cream on the cake board, then position the first cake layer in the centre of the board. The cream will act as a glue and hold the cake in place.
2 – Slather on as much cream as you like on top of the first layer. Then sprinkle the peach bits over the cream. Top with more cream if desired.
3 – Place the 2nd sponge layer on top.
4 – Spread cream on top and around the sides of the cake.
5 – Sprinkle ground peanuts (or any nut of your choice) all over and remove excess.
6 – Using your creativity, decorate with peach slices or any fruit of your choice.
7 – Place in cake box and store in the fridge till ready to serve.