Peaches & Cream Sponge Cake

Peaches & Cream Sponge Cake - Salwaa Smith - Cape Malay Cooking & Other Delights Use the summer fruit which is in abundance now in South Africa, to decorate your cakes and bakes. [caption id="attachment_42680" align="aligncenter" width="604"]Peaches & Cream Sponge Cake Peaches & Cream Sponge Cake[/caption] Ingredients: 1 cup castor sugar 4 extra large eggs 1 cup sunflower oil 2 tsp vanilla essence 1 1/2 cups cake flour 1 cup self raising flour 2 tsp baking powder 1/2 cup milk 300 ml fresh cream, whipped Fresh or canned fruit of choice to decorate Melted chocolate, optional Roasted dessicated coconut for the sides, optional #capemalaycooking Method: Preheat oven to 180 degrees Celsius. Grease 2 x 20cm baking tin with butter and dust the baking tins with flour or line the tins with greaseproof paper. Cream eggs, sugar and oil until light and fluffy or until sugar has dissolved. Add vanilla essence. Add flour and baking powder and stir well. Stir in milk and mix to combine until the mixture is a smooth dropping consistency. Pour into prepared tins and bake for 20 - 25 minutes. To check if cake is done insert a skewer in the middle of the cake, if it comes out clean it is done. Allow to cool slightly, turn out into a cooling rack to cool down completely. Sandwich the cakes together with smooth apricot jam or lemon curd, chopped peaches and some of the whipped cream. Spread the remaining cream over the top and sides, decorate with fresh or canned fruit. © Cape Malay Cooking & Other Delights Click here for details of where to buy your Cape Malay & Other Delights Cookbook

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