Custard, Cream & Peach Cake
Gave it 5* as it looks great etc. I followed the recipe to the T.
BUT, the main element involved (the sponge) definitely should not be baked for 15 to 20 mins (I baked for 20) at 180°. It looked fine, but when trying to serve, disaster occurred as the middle was *completely* uncooked despitethe cake looking ok. Would bake for more, for sure (maybe 30 mins or more). I cut the middle out and filled with extra peaches 😀.
Tip: I used parchment paper and spray n cook in a metal tray and the cake easily came out. Ill add 1 tsp vanilla essence next time to the cake mix (only as I love the scent). Also would serve cold so would put in fridge to cool the custard cream. Beautiful desert. Great for braais etc.
By Cosmicgirl, 1 month ago
