Peach Cream Cake

Ingredients

• SPONGE CAKE
• 4 eggs
• 1 pinch salt
• 80 g sugar
• 20 ml vegetable oil
• 100 g plain flour
• 1 tsp baking powder
• PEACH AND ORANGE CREAM
• 150 g canned peaches, drained
• Juice of 1 orange
• 2 egg yolks
• 1 tsp vanilla sugar
• 30 g cornflour
• Juice of 1 lemon
• 50 g condensed milk
• 100 ml double cream
• Icing sugar, for decorating

Method

1. Preheat the oven to 180°C (350°F).
2. Grease and line a round cake tin.
3. Whisk the eggs, salt and sugar until pale and airy.
4. Add the vegetable oil and mix briefly.
5. Sift together the flour and baking powder.
6. Fold the dry ingredients gently into the egg mixture.
7. Transfer the batter to the prepared tin.
8. Bake for 15–20 minutes, until risen and a skewer comes out clean.
9. Leave the sponge to cool completely.
10. Dice the peaches and reserve half for assembly.
11. Blend or mash the remaining peaches with the orange juice.
12. Whisk together the egg yolks, vanilla sugar and cornflour.
13. Add the peach and orange mixture.
14. Cook over medium-low heat, whisking constantly, until thickened.
15. Leave the custard to cool completely.
16. Beat in the lemon juice and condensed milk.
17. Whip the double cream until it holds soft peaks.
18. Fold the whipped cream into the cooled peach custard.
19. Slice the sponge into three even layers.
20. Spread the cream and reserved diced peaches between the layers.
21. Reassemble the cake and dust with icing sugar.
22. Refrigerate for at least 1 hour before serving.