COTTON SOFT
VANILLA SPONGE
PEACH CAKE
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Cotton Soft Vanilla Sponge Peach Cake – I made this cake just last week for Easter last Sunday, and I thought I must share how to make this cake because it’s so soft and moist. The design of the cake is almost you cake say like the one at the bakery store. I know it’s an “EGG” cake. Since I’ve not shared cakes with eggs recipe for a while, I must do that just to be fair for those who love cakes with eggs or the non-vegetarian. Hope you’re inspired. Enjoy!
Watch my YouTube video for clearer picture and steps for baking. Should you like my video. Kindly subscribe my channel, and give me a "like" if you enjoy my video as there are going to be more recipe video coming up every week. Also, leave your comments or questions if you have any. Thank you.
Ingredients:
I am using 7x7-inch pan
Vanilla Sponge Cake:
5 egg yolks
60g fine sugar
80g vegetable oil
100ml milk
150g cake flour (if you want to achieve cotton soft, cake flour is recommended)
5 egg whites
75g fine sugar
½ tsp cream of tartar
Frosting:
500g whipped cream
30g powdered sugar
Fillings:
1 can of peach (get the peach syrup from the can for brushing the cake)
5 strawberries
Deco:
6 strawberries
6 piece of sliced peach
Any green leaves (3)
Instructions:
Vanilla Sponge Cake:
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Preheat oven at 150°C/300°F. Grease and line parchment paper on a 7x7-inch pan.
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Separate the eggs (yolk and white).
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In a large bowl, add the egg yolks, sugar. Mix well until sugar almost dissolved. Add oil, milk and vanilla extract. Mix until well combined.
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Sift the flour into the mixture. Whisk in a circular motion until the flour disappear.
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In another bowl of egg white, add cream of tartar. Mix until bubbly. Gradually add in the sugar. Continue mixing until stiff peaks formed.
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Add the egg white mixture into the batter in few batches. Use a whisk and mix gently in a circular motion. Do not over mix. Mix just until it is well combined.
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Pour the batter into the prepared pan. Use a stick or skewer to give a horizontal and vertical movement as shown in the video. This is to prevent holes in the cake and also to release air pockets if there is.
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Prepare another shallow pan. Place a tea towel on it. Pour some hot water over the towel just enough to wet it. The reason I do this is so that the cake will be cotton soft and moist. Then place the baking pan on the wet towel.
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Bake in preheated oven at 150°C/300°F for 30 min and 140°C/285°F for 35 min.
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Let the cake cool completely and then slice it into 3 sheets.
Prepare the fillings:
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Chop the fruits in small little chunks.
Prepare the frosting:
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In a large chilled bowl, add the whipping cream.
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Add the powdered sugar. Mix on low speed for 1 min and continue mixing on medium speed until reaching stiff. Be careful stop mixing once your whisk can hold the lump (stiff peak). Do go beyond this as it will reach butter stage (the frosting will be rough and lumpy).
Assemble the cake.
