Delve into the light and airy world of our Peachy Chiffon Cake, perfectly complemented by a spiced whipped cream. This recipe takes you through the steps of creating a fluffy chiffon cake, enriched with a subtle hint of cinnamon and filled with layers of fresh, succulent peaches. The spiced whipped cream, infused with cinnamon, ginger, nutmeg, and cardamom, adds an exotic twist to this delightful dessert. Ideal for summer gatherings or as a refreshing treat, this cake is as visually appealing as it is delicious.
Ingredients:
- Chiffon Cake:
- Large Eggs: 8 (separated)
- Cream of Tartar: ½ tsp
- Granulated Sugar: 150g
- Brown Sugar: 40g
- Milk: 90g
- Light-Tasting Oil: 80g
- Vanilla Extract: 1 ½ tsp
- Cake Flour: 160g
- Baking Powder: 1 ½ tsp
- Ground Cinnamon: 1 tsp
- Whipped Cream and Toppings:
- Whipping Cream: 400g
- Powdered Sugar: 40g
- Vanilla Extract: 1 tsp
- Ground Cinnamon, Ginger, Nutmeg, Cardamom: ½ tsp (combined)
- Yellow Peaches: 3
Instructions:
- Cake Preparation: Preheat oven to 175°C. Line two 8-inch cake pans with parchment. Beat egg whites with cream of tartar to foamy peaks, gradually adding granulated sugar to stiff peaks. In another bowl, mix egg yolks, brown sugar, milk, oil, and vanilla. Sift in flour, baking powder, and cinnamon, mixing lightly. Fold in meringue in thirds. Divide batter between pans. Bake for 30-35 minutes. Cool upside down, then release cakes.
- Whipped Cream: Whip cream, powdered sugar, vanilla, and spices to firm peaks.
- Preparing Peaches: Blanch peaches, then peel and slice.
- Assembling the Cake: Place one cake layer on a turntable. Spread whipped cream, add a layer of peaches, and cover with more cream. Add the second cake layer. Decorate with whipped cream and peach slices.
Indulge in this Peachy Chiffon Cake with Spiced Whipped Cream, a delightful dessert that combines the freshness of peaches with the airy softness of chiffon cake, making it a perfect treat for any occasion!
