Thursday, January 8, 2009
A close friend in the office will be celebrating her birthday. Another chance of baking a new cake! Have a few cans of peaches in my kitchen cabinet and a pack of whipping cream ready in my fridge. It is going to be an exciting evening!
Serves 10 persons
- Butter > 35 grams
- Cake flour > 70 grams
- Corn flour > 7 grams
- Milk powder > 7 grams
- Baking powder > 1/2 teaspoon
- Vanilla powder > 1/2 teaspoon
- Salt > 1/4 teaspoon
- Sugar > 74 grams
- Ovalett > 7 grams
- Egg > 2 1/2
- Water > 18 grams
- Peach flavoring > 2 teaspoons
- Whipping cream > 300 grams
- Canned peach - drain, slice thin > 3 halves or approx. 270 grams
- Canned peach - drain, cut chunks > 2 halves or approx. 180 grams
- White chocolate sheets - size 5cm x 9cm> 12 pieces
- Line and grease a 7 1/2 inch round cake tin.
- Melt butter and leave to cool.
- Preheat oven to 175 degree Celcius.
- Mix cake flour, corn flour, milk powder, baking powder, vanilla powder, and salt. Sift.
- Place sifted flour mixture in a mixing bowl. Add sugar, eggs and ovalett. Blend well.
- With electric cake mixer, beat for 3 minutes. Fold in sugar and 1 teaspoon of peach flavoring.
- Beat for 4 minutes more until glossy and thick. Finally add melted butter and mix well.
- Pour into bake tin and bake at 175 degree Celcius for 40 minutes.
- Remove cake out of tin and leave to cool.
- Slice cake into 2 equal layers.
- Add 1 teaspoon of peach flavoring into whipping cream and beat until just firm.
- Apply whipping cream on the first cake layer. Spread peach chunks and top with more whipping cream.
- Cover with second cake layer. Press it down gently to stick well.
- Coat the entire cake with whipping cream.
- Surround sides of cake with white chocolate sheets. Break their top edges to create an irregular look.
- Arrange peach slices on cake.
- Run a sheet of plastic around the cake if you prefer to beautify the cake with a tie of ribbon. Voilà!