Wanted to add lychee but I have none on hand, so peach it shall be.
For this vanilla cake, I used the cooked dough method. For the fillings, I did a yogurt cream and peach with honey.
Am pleased that the whole family enjoyed it.
Learning:
I did not sieve the batter as I find it okay not to.
It took about 45 mins to cook. I gave it a bang to release the hot water immediately after I removed it from the oven. For about 5 mins, I removed the cakes from the pans and let them cool completely on the rack.
The cake side has a teeny bit of dampness but after the cake cool completely I was able to slice it. The top of the cake was also sticky but since I am frosting it, it was cut off.
Overall, the cake is delicious. Soft and cottony and goes really well with my yogurt cream frosting.
Source
What you need:
(A)70g butter56g milk40g sugar
B)4 egg yolks (grade A)96g cake floura pinch of salt
C)4 egg whites1 tsp fresh lemon juice80g castor sugar
Method:
Preheat the oven to 150℃. Lined and grease 2 X 6” pans.
Combine butter and milk and warm over low heat until butter melts.
Stir in sugar until dissolved. Remove.
Whisk in the egg yolk one by one. Mix well.
Whisk in cake flour and salt. Mix until it is smooth.
In a clean bowl, whisk egg white until foamy, and add lemon juice.
Slowly drizzle in the sugar and whisk until stiff.
And fold 1/3 of the meringue until incorporated. Do the remaining meringue.
Pour into the pans and gently knock the air out.
Bake for 40 – 45 mins. Using the water bath method.
Let it sit in the pan for 15 mins before removing completely to cool on the cooling rack.
Enjoy!
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