Peach Sponge Cake
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Peach Sponge Cake

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Level

easy

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Cooking

50 min

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Preparation

30 min

Ingredients

Servings

8
Eggs
8
Milk
45 ml
Peaches
sliced into thin semicircles
2
Cake Flour
90 g
Cornstarch
60 g
Vanilla Essence
2 tsp
Almond Flakes
toasted
12 cup
Cooking Oil
25 ml
Salt
1 tsp
Caster Sugar
150 g
Icing sugar
for dusting/decorating

How to cook

Prepare cake mixture

  • In two separate bowls, split the eggs into yolks and whites.
  • Using a stand mixer, whisk the egg whites. Gradually add the caster sugar in three parts until stiff peaks are formed.
  • Add the cooking oil, milk, and vanilla extract to the egg yolk bowl and mix thoroughly.
  • Add the egg yolk mixture into the egg whites and fold until combined.
  • Once done, add in the salt, sifted cake flour and cornstarch.
  • Fold the mixture until there are no lumps of flour.

Method

  • In a rice cooker, brush the base and sides thoroughly with oil. Coat the sides with flour for extra non-stick capability.
  • Pour in the mixture. Tap the pot lightly onto the table to remove air bubbles in the batter.
  • Cook in the rice cooker on the “cake” setting (approximately 50 mins).
  • Use a toothpick to poke the cake and ensure that it comes out clean.
  • Once cooled, top the cake with peach slices and almond slices. Sprinkle with icing sugar and serve!
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