Thursday, February 13, 2014

Peaches and Cream Cake

Peaches and Cream Short Cake 

For this recipe I used:

6 eggs separated
130gram Sugar
90gram cake flour

3 Cups Heavy Whipping Cream
3 Tablespoon Sugar

3 cans Sliced California Peaches.

first line 2  (two) 9" round cake pan with parchment paper
set your oven to 350F

if you have a stand up mixer this wont take long so make sure you turn on the oven before you start.

whip egg whites in a clean bowl, when it start to foam, add a little sugar maybe 1/4 of it continue to whip until stiff.  the sugar seems to help keep the egg whites  from drying out.

in a separate bowl, beat the yolks and add the remaining sugar in thirds, keep beating until it resembles mayo white and very creamy.

add the cake flour in and mix

fold in the egg whites in thirds carefully not to deflate the egg whites.

 carefully pour the batter into the lined pan bake for about 18 min in 350F oven

once done its important to let the air out of the cake by dropping the pan on to the counter top immediately!!!  take them out of the pan and cool on a wrack.  Once cool to touch you can take the paper off and wrap it in plastic wrap if you are going to use it later or immediately, decorate with whipped cream and fruits.
(whip the heavy cream and sugar until stiff, don't over do it or it'll turn into sweet butter!!)

 You can practically do this with any fruit of your choice!! or shape of your choice!!

 strawberry and Kiwi

 mixed fruits

 strawberries and blueberries

 blueberries (I was little low on blueberries)

 Happy Baking!