Peach Sponge Cake

Name: Peach Sponge Cake
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 8
Cuisine: Dessert
Ingredients: 8 Eggs; 45 ml Milk; 2 Peaches; 90 g Cake Flour; 60 g Cornstarch; 2 tsp Vanilla Essence; 1/2 cup Almond Flakes; 25 ml Cooking Oil; 1 tsp Salt; 150 g Caster Sugar; Icing sugar

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Level

easy

Cooking

50 min

Preparation

30 min

Ingredients

Servings

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	¹⁄₂ 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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