Peach Cream Cake by Shireen Anwer

Ingredients:

• Eggs 6
• Caster sugar 6 oz
• Flour 6 oz
• Baking powder 1-1/2 tsp
• Vanilla essence 1 tsp
• Peach syrup to put on cake

For Filling & Frosting:

• Whipped fresh cream 3 cups
• Icing sugar 4 tbsp
• Peach essence 1/2 tsp
• Orange & Yellow food color 2 drops
• Chopped peaches (can) 1 cup
  

Method:

1. For sponge cake: Beat eggs until it is double.
2. Now add caster sugar gradually gradually.
3. Then fold sieve flour and baking powder in mixture.
4. Now add vanilla essence, put batter in 3x9 inch 2 separate pans and bake on 180 degrees C for 15 minutes.
5. For frosting: Beat cream with icing sugar and peach essence.
6. Now add orange & yellow food color.
7. Then put peach syrup on one layer of sponge cake and spread whipped cream.
8. Now make one layer of peaches and keep second sponge on top.
9. Then put more peach syrup and spread frosting on all sides.
10. Now decorate with peach slice and serve cold.