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Sunday, August 14, 2016

Peach Cake

Peach Cake

2 eggs
¾ cup castor sugar
1 cup self-raising flour
½ teaspoon vanilla essence
2 tablespoons butter
2 tablespoons milk
2 tablespoons water
1 can of peaches in syrup
1 can Nestle Dessert Cream

Boil together the butter, milk and water Separate the egg yolks from the egg whites. Beat the egg whiles until stiff. Add castor sugar to the egg whites and beat well again. Add egg yolk and vanilla essence to sugar-egg mixture and mix well. Fold in the sifted dry ingredients and add in the cooled boiled mixture from step Pour into a well greased medium sized cake tin. Place peach slices in top of the batter and bake at 180°C for 15-20 minutes. Once out of the oven, cool for 10 minutes. Add a little icing sugar to the Nestle dessert cream and whip it a bit to sweeten it ever so slightly, Gently pour the cream over the top
 cut into slices and serve. You can double up the recipe if you want it thicker or bigger, or separate the batter into 2 sandwich tins and then bake to make a layered cake. Just a small tip, you can choose canned or fresh peaches or you just can't make that quick dash to the supermarket, just cut up and boil fresh peaches in homemade sugar syrup (1 part water to 2 parts sugar) and you'll have the same result.  Be more creative, keep your dessert cream aside until you've cut the cake. Then, once the pieces are on the plates you want to serve your guest on, drizzle the cream on just before serving. It looks spectacular that way.

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