hkgHONG KONG, CHINA S.A.R.

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peach cake

Makes one 8" round cake | Prep Time: 30 Mins | Cooking Time: 30-35 Mins

peach-slices

Ingredients:

Sponge* 
  • 3 eggs separated
  • 80g castor sugar
  • 50g plain or cake flour
  • 1 tsp orange essence
  • Zest of 1 orange
Mousse
  • 1 can 410g Ayam Brand Peach Slices in Syrup, drained but keep syrup.
  • 100ml syrup from can of peach
  • 1 tbsp of powdered gelatin
  • 2 tbsp. hot water
  • 200g whipped cream
Topping
  • 100g whipped cream
  • 1 can 410g Ayam Brand Peach Slices in Syrup, drained.

 

Cooking Steps:

Sponge*
  • For the sponge, preheat oven to 160C. Line bottom of a 8" round cake mould or a chiffon mould with greaseproof paper.
  • Whisk egg whites and sugar together until they form soft peaks. Fold in egg yolks followed by the flour and lastly the orange essence and zest.
  • Pour into mould and bake for 35 mins. Remove and let it cool
Mousse
  • To make the peach mousse mix peach syrup with gelatin and add in hot water to stir until dissolved.
  • Fold into whipped cream and add in the mashed peaches.
  • Cut the cooled cake into 2 or 3 layers and fill layers with the mousse. Cover and chill in fridge till set.
  • Remove from cake tin and spread top with whipped cream and peach arrangement

*Alternatively you can use store bought orange sponge cake

Tags: _ Fruits_ Sweets_ East meets West_ Dessert_ All recipes

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