Choco Peach Cake
|Sponge cake||1 (best)|
|Eggs||6 , separated|
|Sifted cake flour||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Frozen peach slices||10 Ounce, thawed, drained and reserve juices (1 package)|
|Frozen concentrated orange juice||2 Tablespoon, thawed|
|Almond extract||1⁄8 Teaspoon|
|Unflavored gelatin||1 Tablespoon (1 envelope)|
|Eggs||2 , separated|
|Whipping cream||2 Cup (32 tbs)|
|Semisweet chocolate pieces||1⁄2 Cup (8 tbs) (from a 6 ounce package)|
|Vegetable shortening||2 Teaspoon|
1) Preheat the oven to 325°F
2) Lightly grease three 8X1/2-inch layer-cake pans and line with wax paper and grease paper.
Best Sponge Cake
3) In a bowl, sift together, flour and salt.
4) In a large bowl, beat egg whites until doubles in volume and foamy.
5) While still beating add in 1/2 cup of the sugar, 1 tablespoon at a time, until meringue forms soft peaks.
6) In a small bowl, beat egg yolks until thick and lemon-colored with mixer at high speed.
7) Add in the remaining 1/2 cup sugar, 1 tablespoon at a timem beating continuously until mixture is very thick and fluffy.
8) Beat in vanilla in the egg yolk mixture.
9) Lightly fold the flour mixture into egg-yolk mixture all at once until flour is blended in completely.
10) Stir in egg-yolk mixture into meringue, then fold in until airy and fluffy-light.
11) Transfer the batter evenly into the pans.
12) Bake cake in the oven for 1 hour, or until top springs back when lightly pressed with fingertip and cake is richly golden.
13) Allow the cake to cool in pan, on wire rack for 5 minutes.
14) Using knife loosen the cake around the edges and turn out onto wire racks, then turn right side up.
15) Peel of the paper and let the layers cool completely.
16) Pass the fruit through a sieve into a small bowl.
17) Add in orange juice, vanilla, and almond extract.
18) In a bowl, soak gelatine in the peach liquid.
19) Place the bowl, in a double boiler over simmering water and stir until softened.
20) In another bowl beat egg yolks and stir into the gelatine mixture
21) Stir continuously, cook over simmering water for 3 to 5 minutes, or until gelatin dissolves.
22) In a large bowl, strain the gelatine mixture and stir in peach mixture.
23) Place the gelatine mixture into refrigerator and chill for 20 minutes, or until as thick as unbeaten egg white.
24) In a small bowl, beat egg whites until foamy-white and double in volume.
25) While still beating and in sugar, 1 tablespoon at a time, until sugar dissolves completely and meringue stands in firm peaks.
26) In a second small bowl, beat 1/2 cup of the cream until stiff.
27) Lightly fold in whipped cream, and meringue into thickened gelatin mixture until well mixed.
28) Cut a 7-inch round from center of one cooled cake layer and lift out, leaving a 1/2-inch-wide ring.
29) Put the ring on a whole layer on a serving plate.
30) Pour the peach mixture into ring; top with remaining whole layer.
31) Refrigerate for at least 2 hours.
32) In a top part of double boiler, melt the semisweet-chocolate pieces with shortening.
33) Smear the chocolate mixture on top of cake.
34) Refrigerate again until chocolate is firm.
35) When ready to serve, in a medium bowl, beat remaining 1 1/2 cups cream until stiff.
36) Smear the whipped cream on the sides of cake.
37) Garnish plate with peach slices, if desired. Cut into wedges with a sharp knife.