Peaches and Cream Cake

...And I have done it again, baking that is. Peaches happen to be my favourite fruit; canned ones that is;) Furthermore, I had some peaches leftovers in the refridgerator that needed attention. There are three stages involved in making this cake: the sponge, the custard and finally the cream. This cake is my own creation with some modifications. I obtained the sponge recipe from http://www.wensdelight.blogspot.com/. Although the sponge cake recipe shown thereat provides a presentable picture, nevertheless I have had made some ammendments as marked*

For the Sponge

Ingredients:

100 gm Self Raising Flour *

100gm castor sugar*

100gm butter (melted)

4 egg yolks + 1 yolk

1tsp vanilla essence

Method:

-Preheat oven to 140 degrees celcius.

-Grease and line a 9 inch round cake pan. * I didnt bother with parchment paper as I had none :)

-*Sift Flour and set aside.

-Using an electric beater, whip sugar and eggs till doubles in volume and becomes light and creamy.

-Fold in the melted butter and alternate it with flour in stages with a metal spoon. * Tip: I used my hand to fold in as you could never go wrong with this method. Make sure your hand is washed thoroughly before begining.

-Pour batter into pan and bake at 160 degrees celcius for 30-35 mins depending on your oven. Test with a toothpick or skewer and it should come out clean.

-Cool in the oven for 10 mins before inverting the cake onto a cooling rack. Once cooled remove parchment paper and set aside.

This is the result of a sponge cake without lining a parchment paper. Untidy edges.

For the custard
Ingredients:
2 egg yolks
200ml evaporated milk (use cream for thicker, richer custard)
100ml full cream milk
4tbs sugar
1tsp vanilla extract
2tbs custard flour
1tsp cornflour
a pinch of salt
1 tbs butter

Method:

-Heat evaporated and full cream milk and dissolve sugar in a pan.

-In a bowl, lightly beat the egg yolks, salt, vanilla extract, custard and corn flour and set aside.

-Slowly pour the hot milk to the egg mixture while whisking vigorously.

-Return the egg and milk mixture to the pan to thicken while stirring.

-Once thicken, set aside to cool. Chill in the refrigerator.

For the cream
Ingredients:
200ml Paul's thickened cream or any whipping cream
(Whipped to soft peaks)

To assemble cake:

Slice peaches and set aside. Combine whipped cream to custard and mix well.do not over mix. Divide the cake using a serrated knife. Moisten the bottom half of the cake with peach syrup followed by dollops of cream custard. Level with a palate knife. Arrange peach slices and cover with the top half of the cake. Moisten the top half with remaining peach syrup and spread with cream custard evenly. Decorate with peaches and chill.