peachlemoneggs
Transparent Peach Rain Cake
This elaborate cake combines coloured agar jelly, canned peaches, sponge cake and two whipped-cream textures.
From YouTube · Jan 30, 2026
This elaborate cake combines coloured agar jelly, canned peaches, sponge cake and two whipped-cream textures.
50 min
Prep time
30 min
Cook time
4 hrs 20 min
Total time
1 layered cake, about 6 servings; tin size not stated
Yield
Ingredients
19 ingredients- [Filling cream] 200 ml heavy cream
- [Filling cream] 15 g granulated sugar
- [Coating cream] 100 ml heavy cream
- [Coating cream] 8 g granulated sugar
- 1 can white peaches
- 150 ml syrup from the canned peaches
- [Jelly] 600 ml water
- [Jelly] 100 g granulated sugar
- [Jelly] 30 g agar powder
- [Jelly] 1/2 teaspoon lemon juice
- [Sponge] 3 medium eggs
- [Sponge] 80 g granulated sugar
- [Sponge] 80 g cake flour
- [Sponge] 15 g unsalted butter
- [Sponge] 10 ml milk
- Black or blue food colouring, as needed
- White food colouring, as needed
- Orange liqueur, as needed
- Syrup, as needed
Method
11 steps- Whip 200 ml cream with 15 g sugar to stiff peaks for the filling.
- Whip 100 ml cream with 8 g sugar to soft peaks for coating.
- Combine the peach syrup, water, 100 g sugar, agar powder, lemon juice and blue or black colouring.
- Heat the agar mixture until fully dissolved, then pour and set it in the required mould. The source does not state exact heating or setting times.
- Beat the eggs with 80 g sugar until thick and fluffy.
- Add white food colouring if desired.
- Sift and fold in the cake flour.
- Melt the butter with the milk and fold it into the batter.
- Bake the sponge until done and cool completely. The source does not state the oven temperature, tin size or bake time.
- Layer the sponge, peaches, syrup or orange liqueur, filling cream and transparent jelly.
- Coat with the softer whipped cream and chill until stable before serving.
Recipe notes
Helpful tips
- Agar must dissolve fully before setting.
- Cool the sponge before adding cream.
- The source lacks critical mould, oven, baking and setting information.
- This recipe should remain flagged for source verification.
Equipment
- Electric mixer
- Mixing bowls
- Saucepan
- Sieve
- Cake tin and jelly mould, sizes not stated
- Spatula
Storage
Keep refrigerated and consume within 2 days.
Additional tips
- Incomplete source: oven temperature, tin dimensions, bake time and agar-setting details are not provided.
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