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Thursday, March 3, 2016

Peach Blossom Cake


Unlike the name suggests, there are no real peaches in this cake - just a pretty peachy swirl of colour inside and a really light and fluffy texture.
1/2 c butter
1 cup sugar
3 egg whites
1.5 cups self raising flour
1.5 teaspoon cornflour
1/2 cup milk
cochineal (scarlet food colouring)
Cream butter & sugar until white and fluffy, add stiffly beaten egg whites and then remaining ingredients.  Divide mixture into two bowls - leave one plain and add a small dash of cochineal to the other.  Alternate spoonfuls of the coloured and plain cake mix into the cake tin.
Bake in a moderate oven (180 degrees) until cooked through nicely.  Ice once cool and enjoy.

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