This is a simple peach chiffon for my god brother's birthday. The cake is very soft and spongy with the strong peach flavor. I infused some dried apricot with brandy a week before making this cake. So the flavor of brandy was quite strong as well. Of course, children might not like the brandy so better don't add in any liquor for this cake if serving children.
Another thing is I should have more practice as my skill for cake decoration still very lousy. Look at the cake I've brushed with fresh cream, it is quite messy. I really need to improve.
However, we had a good time having this peach chiffon cake during the birthday dinner. The dried apricot inside the cake is just so match with the peach sponge. I added some peach puree into the fresh cream to make this cake much peachy.
Recipe for 24cm chiffon cake tin:
Egg whites 235g
Caster sugar 118g
Corn flour 13g
Egg yolks 90g
Vegetable oil 78g
Peach puree 118g
Caster sugar 25g
Dried apricot 118g (infused with brandy **optional)
Fresh whipping cream 250g
Sugar powder 20g
Peach puree 50g
10 slices can peaches
10 Chinese parsley leafs
1. Whip the egg whites until peak form then slowly add in caster sugar continue whipping until a shiny and smooth consistency. Add in the cornflour and whip until just combine.
2. Mix egg yolks, oil, water, peach puree, flour and caster sugar until everything combine. Then mix in chopped dried apricot.
3. Add in 1/3 of the egg white mixture to (2) until combine. Then add half of the left over egg whites mixture. Then continue adding the remaining egg whites mixture. Slowly and gently combine everything.
4. Pour into the baking tin and bake 60minutes at 160'C.
5. Let the baked cake turn upside down for cooling before unmold it.
6. Whip the fresh cream with sugar powder then slowly mix in peach with spatula. Decorate it with your creativity.
8. Keep the cake in the fridge it could last for 4 - 5 days. Best serve in 3 days.
Hi there, found your blog while blog hopping from HHB. Great looking chiffon cakes you have there!
Hi Kitchen Corner,
Your chiffon cakes are awesome! They look so perfect. :D
Thanks you! Great to know you! :)
When I look at the cake, the only thing planted in my mind is the passioned you have. It's a cake that full of love and well deco which display in very neat and well matching colour. Perhaps the cake can simply represent the character of the maker.
Well i believe to get higher lever, to improve and study more can't be excape. Lots of successful hiding a a hard time behind yet times is the bext proven. Overall the cake was nice, people will not complaint which the mark is for sure over merit. Ha...keep going..you will find out more when really get into it.
I've been tasting your products for years, from desserts and cakes... and now evolving to the bread territory! You know what? One word - FANTASTIC! Slowly but surely you will become a real expert, at least the homemade one lah... :) What a blessed talent, keep going!
Thank you for giving me such a generous comment. I don't really deserve it. I just want to thank you Anonymous has been my white mouse for years and Sharon you are such a encouraging person. Thank you so much!
I was in a search for a peach cake and found your website.
Your peach chiffon cake looks so beautiful and yummy!
Since I don't have a weighing scale, can you convert your measurements to cups and teaspoons please!!!
Can I bake this in 2 9-inch cake pans??
Please look at this site for reference http://happyhomebaking.blogspot.com/search/label/Tools
Chiffon cake require its special chiffon cake pan which had a hole in the middle. You could try to bake in seperate pan and don't forget to let me know whether it works or not ok. Thanks!
Hi Kitchen Corner,
May I ask you a question. Where a cake calls for yoghurt and I don't hve it, can I substitute it with sour cream?
Also, if the recipe calls for fruits such as peaches, orange rind etc to be added into the mixture, will the cake texture be dense after baking?
Kindly advice and thank you so much for your help once again.
I didn't try out sour cream before, but you could definately try to replace it and see how it turn out. Different recipes has different requirement such as some recipe call for fresh fruits some is dried fruits. My cakes turn out not very dense but slightly moisture if using fresh fruits.
Hi Kitchen Corner,
Thanks for your reply. What I meant was ...is the cake heavy as compared to other cakes which are lighter when held in the hand after baking without any fruits added in it? I tried yr recipe but I'm not sure whether my cake texture was right or not. It was moist but quite heavy in weight when I took it out from the pan.
I hope I'm not confusing you :(
I think the cake should be slightly lighter if without adding any dried fruits as you can notice that the dried apricot ask for 118gram so I suppose the weight would have slightly different. I hardly imagine how is the cake you've made. That would be great if you could take a picture for me to have a look. Thanks!
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