Summer Peach Cake

It's been quite some time since I last baked. My latest creation - chocolate banana cake was baked under the condition of lack of banana, so the filling is too little compare to the rich cake. My colleagues called my chocolate banana cake - chocolate chocolate banana cake, they said that's the only way to correctly reflect my cake.

So, wanted to build up my reputation again, I chosen another layered cake recipe with peach. Even though widely available in summer, I choose the can peach to ensure the sweetness of the peach, also to save some time making the sugar syrup.

The baking is easy but cutting the into halves are not. Initially I plan to make a three layer cake but my first cut nearly broke the cake into pieces, so I have no choice but to stay with 2 layers. The cake looks beautiful with the colour contrasts and it tastes great too, my colleagues love it. Recipe as follow:-

Summer Peach Cake

White Butter Cake:

2 large eggs, separated

1 3/4 cups (175 grams) sifted cake flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (113 grams) unsalted butter, at room temperature

1 cup (200 grams) granulated white sugar, divided

1 teaspoon pure vanilla extract

1/2 cup (120 ml) milk

1/8 teaspoon cream of tartar

White Butter Cake: 

1. While eggs are still cold separate the eggs, placing the yolks in one bowl and the whites in another bowl.  Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes). 

2. Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. 

3. Butter and flour an - 8 inch (20 cm) round cake pans. Line bottoms of pans with parchment paper and grease and flour parchment paper.

4. In a mixing bowl sift or whisk together the flour, baking powder, and salt.

5. In bowl of electric mixer, beat the butter until soft (about 1-2 minutes). 

6. Add 3/4 cup (150 grams) of the sugar and beat until light and fluffy (about 2-3 minutes). 

7. Add egg yolks, one at a time, beating after each addition. Scrape down the sides of the bowl. 

8. Add the vanilla extract and beat until combined.

9. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.  

10. In a clean bowl of electric mixer, with the whisk attachment, beat the egg whites until foamy. 

11. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/4 cup (50 grams) of sugar and continue to beat until stiff peaks form. 

12. With a rubber spatula gently fold a little of the whites into the batter to lighten it, and then fold in the remaining whites until combined. Do not over mix the batter or it will deflate.

13. Pour the batter into the prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 20 - 25 minutes, or until a toothpick inserted in the center of the cake comes out clean.

14. Cool the cakes in their pans on a wire rack for 10 minutes.  Place a wire rack on top of the cake pan and invert, lifting off the pan. 

15. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour. (This is done to make filling and frosting the cakes easier.)

Filling:

250g. mascarpone cheese

40ml heavy cream

2.5 Tablespoons powdered sugar

½ Teaspoon vanilla

3 peaches, thinly sliced (peel 2 before slicing, leave the peal on 1 to use to decorate the top of the cake.

1. Beat cheese, cream, sugar, and vanilla with a mixer until smooth.

2. Cut the cake in half (to make a 4-layer cake. Slice the cake horizontally into 2-3 layers.

3. Place one layer cut-side up on a cake board or serving plate and lightly crush the surface with the simple syrup. 

3. Spread a thin layer of mascarpone filling over the cake layer and arrange the peach slices over the surface.  

4. Spread an additional layer of mascarpone filling over the peaches. 

5. Brush the cut-side of the second layer with the simple syrup and place it over the first layer. Repeat for subsequent layers (if needed).

For the stabilized whipped cream frosting:
1 teaspoon unflavored gelatin
4 teaspoons cold water
240ml  cold heavy whipping cream
1/4 cup confectioners’ sugar
1/2 teaspoon vanilla extract

3 peaches, thinly sliced (peel 2 before slicing, leave the peal on 1 to use to decorate the top of the cake.

1. Put the cold water in a small saucepan.  Sprinkle the gelatin over the surface of the water and let stand for 5 minutes (do not stir).  Dissolve gelatin by microwaving for 1 minute. Remove from microwave and let stand at room temperature for 10 minutes; gelatin must be liquid but not warm when added to cream.

2. In a mixing bowl, combine the whipping cream, sugar, and vanilla and stir to combine. Cover and chill the bowl & wire whisk in the fridge for at least 30 minutes. When chilled, beat the mixture until beater marks are slightly distinct.  Then, while beating slowly, gradually pour the gelatin into the whipped cream mixture.  Then whip the mixture at high speed until stiff peaks form.

3. Frost the sides and top of the cake with the remaining whipped cream.  Decorate as desired and garnish with the reserved strawberries. Decorate top of the cake with skin-on peach slices. Refrigerate for at least 30 minutes (preferable longer) before cutting.