Peach Cream Cake

Summer is over. Winter is coming. The days are shorter and the nights are colder. But here I am craving for a summer cake in a cold season. Why not? Cake is cake, no matter what season it is. So I decided to make a Peach Cream Cake to satisfy my craving. This cake is so easy to make and very mildly sweet, which lets the peaches fruity flavor shine. Each cake layer is light, moist and tender, filled with lightly sweetened whipped cream and summer peaches. A slice of this cake will definitely make you s-peach-less! 

Chiffon Cake  

Dry Ingredients

• 1/2 cup (113g.) Granulated Sugar
• 1 cup (127g.) Cake flour
• 1/4 tsp. Sea salt
• 1-1/2 tsp. Baking Powder

Wet Ingredients

• 4 each egg yolks (Large, room temp)
• 1/4 cup (64g.) Vegetable oil
• 1/3 cup (82g.) Water
• 2 tsp. Vanilla Extract

Meringue

• 4 each Egg whites (Large, room temp)
• 1/2 tsp cream of tartar
• 1/2 cup (113g.) Granulated Sugar 

Preheat the oven to 170 deg. Cel for 20 mins before baking the chiffon cake. 

Instructions:

1. Place the parchment round into the bottom of the 10'' round cake pan. Do not grease.
2. In the first mixing bowl combine dry ingredients: 1/2 cup sugar, cake flour, sea salt, and baking powder. Stir together with a whisk to combine. Set aside.
3. In the second mixing bowl combine the wet ingredients: the egg yolks, oil, water, and vanilla. Whisk until well combined.
4. Add the dry ingredients to the wet ingredients and whisk until the mixture becomes smooth. Set aside while whipping the meringue.
5. In a clean 5 quart mixing bowl fitted with a whisk attachment add the egg whites and cream of tartar to the bowl and whip on medium speed until the egg whites start to form soft peaks. Gradually add the 1/2 cup sugar in a slow and steady stream to the egg whites and whip for 30 seconds to incorporate. Turn the mixer to high-speed and whip until egg whites are beaten to stiff peaks.
6. Remove the mixing bowl from the mixer and tap off any meringue from the whip attachment.
7. Using a French whisk, fold 1/3rd of the meringue into the batter mixture to lighten the mixture and until there are streaks of meringue left in the batter. Add another 1/3rd of the meringue and fold again to combine. Add the last 1/3rd of the meringue and fold until the chiffon batter is completely incorporated.
8. Finish folding with a rubber spatula to insure the batter is completely incorporated.
9. Pour and scrape the chiffon batter using a rubber spatula into the parchment lined 10'' round pan.
10. Tap the cake pan onto the counter to knock out any large bubbles.
11. Place the filled pan onto parchment lined 1/2 sheet tray and place into the oven.
12. Bake at 170 deg. Celcius for 28 – 30 minutes or until the top is golden brown.
13. Remove the chiffon cake from the oven; immediately invert cake onto a parchment sheet and cool completely to room temperature.
14. Once cooled turn the cake over and remove the parchment paper from the top of the cake.
15. Using a serrated bread knife, trim the top of the cake flush with the height of the pan.
16. To remove the chiffon cake from the pan. Run a paring knife between the cake and pan to free it. Turn onto a 10″ cake round, remove the parchment round from the bottom, and brush away any crumbs, and wrap in plastic wrap.
17. Freeze the chiffon cake for at least 1 hour before trimming and splitting the cake into layers.

Assembling the Peach Cream Cake

• 1 can sliced Peaches (cut in small cubes)
• 3 cups Heavy Whipping Cream (36% - 40%% Milk Fat)
• 1/4 cup Powdered sugar 
• 1/2 tsp. Vanilla Extract

Instructions

1. Using a serrated knife, trim the cake and split the chiffon cake into 3 layers. set aside.
2. Slice the peaces into cubes and place into a 4 quart mixing bowl.
3. In the mixer fitted with the whisk attachment, whip the whip cream with the powder sugar on high-speed until stiff peaks form.
4. To the sliced peaches add 2/3rd of the whipped heavy cream and fold with a rubber spatula to incorporate. Fold to evenly blend the peaches.
5. Place the bottom layer of chiffon cake onto a cardboard cake round. Place half of the peaches/whipped cream mixture onto the first layer and spread the filling evenly over the layer with an offset spatula .
6. Place the second layer of chiffon onto the filling and top with the remaining peach filling. Spread evenly.
7. Place the top layer onto the filled cake and lightly press the top layer to adhere the layers.
8. Use the off set spatula on the sides of the cake to smooth out the peach filling.
9. Using 1/3rd of the remaining whip cream coat the exterior of the cake using the offset spatula. This will be the crumb coat. Refrigerate the cake and remaining whipped cream for 15 minutes.
10. After 15 minutes. Apply the finish coat of whipped cream to the cake using an offset spatula.

Final Decoration

• 1/2 Cup Heavy Whipping Cream (36%-40% Milk Fat)
• Peaches cut in wedges
• 12-inch Piping Bag fitted with a 1/4-inch Rosette Tip

1. Whip the Heavy Whip Cream until stiff peaks.
2. Place whipped cream into the piping bag fitted with the 1/4-inch rosette tip
3. Cut the peaches into wedges.
4. Pipe rosette around the cake.
5. Place the peaches cut in wedges around the center of the cake.
6. Refrigerate the cake for 1 hour before slicing and serving
7. Refrigerate any left over cake slices. Best enjoyed within 3 days.

Recipe Notes:

You can substitute with other fruits like Mango, Strawberries or raspberries.