Ep 51 - Immunity Challenge - Peach Blossom Cake
Ep 51 - Immunity Challenge - Merle Parrish
Peach blossom cake
1 1/4 cups white sugar
Vanilla paste, to taste
3/4 cup corn flour
1 1/2 cups plain flour
1 1/2 teaspoons baking powder
3/4 cup milk
6 egg whites, beaten to stiff peaks
Rose pink food colouring liquid
1 1/2 cups icing sugar
2 tablespoons boiling water
1 Preheat oven to 150C. Grease and flour a round 8 cake tin.
2 Sift flour, cornflour, baking powder and salt three times.
3 Cream butter and sugar until pale and fluffy. Add half the milk as it helps to dissolve the sugar. Add flours and fold to combine.
4 Fold in beaten egg whites and remaining milk until smooth.
5 Take 1/4 of the mixture and colour with 2-3 droplets of rose pink colour. Place spoonfuls of white cake batter over the base of prepared cake tin. Spoon over pink cake batter in a circular pattern,
cover with 1/2 the remaining white batter. Fill the centre with remaining pink batter and cover with remaining white batter. Bake for 60-70 minutes. Remove from oven, cake is cooked when it springs
back to the touch and will lift away from the pan when lightly shaken. Allow to cool on a flat tea towel lined with baking paper.
6 For icing, combine ingredients until smooth. When cake is cooled, decorate with pink icing and serve cut into wedges.