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I named this cake as cloud cake because it's tasted as soft and light as cloud. The texture is melt in the mouth like eating without adding any colorie to your body. This cream cake is well accepted by many people for the cake is cottony soft and texture is not so sweet that will make you feel want to have another bite after one and never get enough of it.
For 10 inches sponge cake X 2
Ingredients
180g egg yolks
80g caster sugar
140g vegetable oil
180g full cream milk
240g plain flour
540g egg whites
160g caster sugar
600g whipping cream
canned peaches (sliced)
150g frosty whip powder
240g cold water
Whisk the egg yolks with caster sugar until pale in color then add the oil follow by the milk. Shift in the plain flour and mix until no any lumps left.In another clean bowl, whisk the egg white until frothy then add the caster sugar in three batches and keep whisking until nearly to a stiff peak foam.
Fold in the egg white mixture to the egg yolk mixture in three batches until well mix. Divide the mixture into two round lined baking pan and bake in 100C preheated oven. Bake at 100C for 15 minutes follow by 120C for 25 minutes then 140C for 20 minutes and lastly 150C for 30 minutes. Bring out the cakes from the oven to cool down while preparing the cream.
Whisk the whipping cream until stiff peak and chill in the fridge. Whip up the frosty whip powder with cold water until thicken then chill in the fridfe . Divide each cake into two portions, you will have four pieces of cake.
Place a piece of cake on a cake board, spread some whipped cream and arrange some sliced peaches. Cover the peaches with a layer of cream then place another peice of sponge on top. Continue with this process until you got a tall cake. Cover the whole cake with whipped cream and freeze the cake until whipped cream is harden.
Spread the frosty whipped cream to the whole cake and smooth it nicely. Pipe some spiral pattern and arrange some peaches on the top. Cover the side of the cake with some toasted almond or puff pastry flakes. Chill for 4 hours before serve.
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