Spongy and soaked with delicious peach syrup. This cake is pretty enough to be the center piece on your Mother’s Day table.
Prep Time 20minutes
Cook Time 35minutes
Total Time 55minutes
Author Lizet Bowen
1cupsugar (200 g)
1-1/4cupself-rising flour (156.25 g)
1/2cupsugar (100 g)
1tablespoonlow fat powdered milk
1sliced canned peaches (280g /9.8 oz)
Half an hour before making the cakes: separate the egg whites from the egg yolks and allow them to stand at room temperature. In a big mixing bowl beat with an electric mixer the egg yolks for 5 minutes on high. Add the vanilla and almond extracts, and milk; beat on low until combined. Gradually beat in the 1 cup of sugar at low speed (add 2 tablespoons at a time). Increase to high speed; beat until mixture thickens and doubles in volume (about 5 minutes).
Sprinkle 1/4 cup of flour over the egg yolk mixture and fold until combined. Repeat with the rest of the flour, using only 1/4 cup of flour at a time. Set aside.
Wash the beaters well. In a large mixing bowl beat the egg whites until soft peaks form (about 3 minutes). Gradually add the 1/2 cup of sugar, beating on high speed until stiff peaks form. Fold 1 cup of the beaten egg white mixture into the egg yolk mixture; add the remaining egg white mixture and fold again. Pour into 2 un-greased 9.5x1-3/4-inch round cake pans.
Bake at 325°F/162.7°C for 30 to 35 minutes. Cool thoroughly and loosen sides of cake from pan and remove from pan.
For the filling: In a medium mixing bowl beat the cream, sugar and powdered milk until firm peaks form, about 5 minutes.
To assemble, place a cake layer on a cake plate. Poke the cake with a fork. Pour 4 tablespoons of peach syrup. Add a layer of peaches, making sure you cover the whole cake. Add a layer of cream (about 3/4 of the cream) (I used Wilton 2D tip). Top with the remaining cake layer. Pour 4 tablespoons of syrup. Spread a thin layer of cream. If desired, pipe some cream on the cake. Add some peaches.