Made with a ton (and more!) Of love for my Grandma’s birthday. I decided to combine her love of peaches & cream with her love for vanilla sponge cake.
Here’s how to make this delicious Peaches & Cream Chiffon cake.
Ingredients
for 8 servings
BATTER
7 large eggs, seperated
¾ cup (180 mL) cold water
½ cup (120 mL) canola oil
2 teaspoons vanilla extract
1 tablespoon lemon zest
2 cups (250 g) all-purpose flour
1 tablespoon baking powder
1 ½ cups (300 g) sugar, divided
1 teaspoon salt
½ teaspoon cream of tartar
FRESH CREAM FROSTING
500ml double cream
2 teaspoons of castor sugar
Peach preserve/jam
Canned peaches to decorate + a few sprigs of mint
Preparation
Preheat the oven to 160˚C.
In a medium bowl, combine the egg yolks, water, oil, vanilla, and lemon zest. Whisk well to combine.
Sift the flour and baking powder into a separate medium bowl. Add ¾ cup (150 grams) of sugar and salt and whisk to combine.
Pour the wet ingredients into the dry ingredients and whisk well.
In a large bowl, beat the egg whites and cream of tartar with an electric hand mixer until foamy. Gradually add the remaining sugar and beat until soft peaks form and the egg whites are glossy.
Pour the egg yolk batter into the egg whites and fold to combine with a spatula.
Divide the batter between 2 ungreased 8.5-inch (21 cm) round cake pans (not greasing will help the chiffon cakes rise).
Bake for 40-50 minutes, then increase the temperature to 180˚C and bake for 10-15 minutes more, or until a toothpick inserted in the center of a cake comes out clean.
While the cakes are baking, make the frosting by whipping the chilled cream until thick, add in the sugar and whip till combined. Keep refrigerated.
Remove the cakes from the oven and cool the cake upside down. Once cool to the touch, sliding an offset spatula around the edges to release the cakes from the pans.
Cut off the tops of the cakes so the surfaces are flat and smooth.
Set 1 cake on a cake platter or serving dish. Spread the jam evenly over the cake and then add thefresh cream over the top of the cake with an offset spatula and top with slices of peaches.
Place the other cake on top. Spread cream over the top, keeping the sides exposed, and decorate with the remaining peaches and enjoy!
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