PEACH
SPONGE CAKE
If you are looking at a cake for birthday, this cake is an ideal cake as it is moist and refreshing having a combination of buttercream and fruits. In this recipe, I chose vanilla sponge cake and meringue buttercream. It gives an overall a very light cake texture with the fluffy buttercream, which makes you want to have a second serving. It's a simple cake with minimal cake decoration but yet presentable and looks like a pro baked cake that comes from the shop. It something that won't go wrong, if you're talking about a last minute decision to bake one.
Watch my YouTube video for clearer picture and steps for baking. Should you like my video, kindly give me a "like" and subscribe my channels more up-coming recipe videos. Thank you.
STEP 1: Get ready all the ingredients
Sponge Cake Recipe:
4 large egg white
120g fine sugar
4 large egg yolks
120g self raising flour
1/2 tsp salt
1/2 tsp cream of tartar
40g oil
50g fresh milk
1/2 tsp vanilla essence
You will need a 18cm baking pan.
Fillings:
1 can of peach (preferably can as it comes with the peach syrup)
1 fresh kiwi
Meringue Buttercream recipe:
227g egg whites (1 cup)
454g granulated sugar (2 1/2 cup)
14g corn syrup (1 tbsp)
454g unsalted butter softened
2 tbsp vanilla extract
Note: I apologize that I did not show the steps to make buttercream as the video will be too long. I will upload another video to show you step by step.
STEP 2: Make the batter
Sift the flour into a large bowl. Set aside. Prepare the egg white.
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Beat the egg white until it is white and fluffy. Then add in the sugar, bit by bit.
Continue beating until the sugar is dissolved.
Continue beating until fluffy. Then add in the egg yolk bit by bit.
Sift in the flour again (second time), bit by bit. Slowly fold in the flour until it disappear. Next, add the oil, milk and vanilla essence, and mix it well.
Fold the batter until ribbon is formed.
Grease the pan, put the parchment paper on the base, and then pour in the batter.
Give the pan a few tapping to release the bubbles.
Put the pan in the oven and bake it at 170 degree C for about 30 minutes.
STEP 3: Prepare the fillings
Cut the fruits and set them aside.
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As for the swiss meringue buttercream, check out my other video or click on this link below.
STEP 4: Assemble the cake
The cake is now ready freshly baked from the oven. Let me cool on a cooling rack for about 1 hour. Once it is cooled, you may assemble the cake.
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Arrange all the cut fruits in between the layers of the cake. Cover the cake with buttercream crumb coat. Refrigerate the cake for at least one hour before the decorations.
After one hour in the fridge, you can now begin with the cake decorations. You may decorate it however you want. In this cake, I liked to pipe the sides of the cake. Then pipe the top around the cake. And then finished it with the peach in the center.
After one hour in the fridge, you can now begin with the cake decorations. You may decorate it however you want. In this cake, I liked to pipe the sides of the cake. Then pipe the top around the cake. And then finished it with the peach in the center.
Thank you for reading my blog. I hope you will enjoy this recipe. Please subscribe my channel as I will many more recipe videos coming up. Should you have any comments, do comment below or below the video.