-
Preparation
15 minutes
-
Cooking
1 hour 45 minutes
-
Difficulty
Medium
Peach is a fruit with a delicious flavor, besides being used to make drinks, you can also prepare a cake that is sweet and rich. Join Tastetutorial.com in the kitchen to learn the unique peach caramel sponge cake recipe to invite the whole family to enjoy!
Ingredients for Peach Caramel Sponge Cake For 4 people
Peach 3 fruits (ripe fresh) Peach syrup 20 ml Chicken eggs 6 fruits All-purpose flour 100 gr (flour type 11) Corn starch 20 gr Unsweetened fresh milk 60 ml Vanilla 1 tube Cooking oil 60 ml Sugar 200 gr Water 20 ml
How to choose fresh ingredients
How to choose quality chicken eggs
- Egg shell: Choose eggs with a thin white powdery coating on the outside, feeling rough or heavy to the touch as these are fresh eggs. If the eggshell is smooth, shiny, or has cracks, it means the eggs have been sitting for a while and are not good.
- Shine: When shining a light through the egg, if you see a small air cell, a round yolk that doesn’t move, and clear egg white with a reddish-orange or light pink color, it means the egg is fresh. Conversely, old eggs will appear red with many lines around the moving air cell and a large empty space.
- Shake gently: Hold the egg up to your ear and shake it gently; if you hear a noise, it means the egg is old and has been stored for a long time. If you don’t hear anything but feel strong movement when shaking, the egg is spoiled, as the chicken is in the process of hatching.
How to choose delicious fresh peaches
- The size of a delicious peach is only about the size of a tea cup, round and has a diameter of 3 – 5cm, when ripe, the peach has a yellow and deep red color.
- When held, it feels firm, and pressing lightly on the fruit does not make it soft.
- When tasted, a delicious peach when still raw is crunchy, juicy, and has a light sweet-sour taste. For ripe peaches, the flesh will be yellow, soft, and the sweet and sour taste will be richer.
What is corn starch? Where to buy corn starch
- Corn flour or corn starch is produced from the core of corn kernels, this is a fine flour commonly used to create consistency and is a thickening agent in some dishes and pastries.
- Corn starch is shaped after cooking and is usually added at the final stage when the food is cooked or when the cooking process is about to finish; if making pastries, it is mixed with flour.
- You can buy corn starch at grocery stores, supermarkets, Tastetutorial.com shops, or purchase online at the website bachhoaxanh.com.
What is all-purpose flour? Suggestions on where to buy all-purpose flour
- All-purpose flour (or flour number 11) is a type of flour with a protein content of about 11.5 – 12% and is commonly used for making chewy types of bread such as bread, fried dumplings or pizza. The high protein content in the flour will combine well with yeast to create the chewiness of the finished bread.
- You can easily find all-purpose flour at grocery stores, supermarkets, Tastetutorial.com, or buy online at the website bachhoaxanh.com.
Tools needed
How to Make Caramel Peach Sponge Cake
-
Prepare the peaches and make caramel
Wash the peaches, peel them, and cut them into bite-sized pieces.
Place a pot on the stove over medium-low heat, add 80g of sugar, 20ml of water, and cook until the sugar turns a brown color, then turn off the heat. Quickly pour the caramel into the cake mold and spread it evenly. Next, arrange the peach slices in the mold.
Tip:
- Caramel hardens easily when cooled, so use it immediately after cooking.
- If the caramel hardens, place the caramel pot back on the stove, heat on low until the caramel loosens. Remember to swirl the pot instead of stirring!
See more: Simple homemade caramel recipe
-
Whip the egg yolks
Separate the egg yolks and egg whites into 2 different bowls.
In the bowl with the egg yolks, add 60ml of unsweetened fresh milk, 60ml of cooking oil, and use a whisk to mix well.
Next, add 1 tube of vanilla, 100g of flour, and 20g of sifted cornstarch. Continue to mix until the batter is thick and smooth.
Finally, add 20ml of peach syrup and mix the batter one more time.
-
Whip the egg whites
Use an electric mixer to beat 6 egg whites until they form tiny bubbles like soap foam.
Next, divide 120g of sugar into 3 parts, adding each part to the egg whites bowl and mixing on low speed until the sugar dissolves.
When adding the last portion of sugar, increase the speed to high and continue whipping until the egg whites are soft and form peaks that bend down slightly.
Tip:
- To ensure the sugar dissolves evenly, you should divide it into 2 or 3 parts and add it gradually.
- For the egg whites to whip properly, they must be at room temperature (if taken out from the fridge). Additionally, ensure that the egg whites are free from impurities or other fats.
Divide the whipped egg whites into 3 parts, adding each part to the egg yolk bowl, and gently fold the mixture from bottom to top. Insert the spatula to the bottom of the bowl, lift the mixture up, and then fold it to the side. Repeat this process until the mixture is well combined.
Tip: If you are not familiar with the folding technique described above, you can gently stir the mixture in a clockwise direction! Note to stir gently, as vigorous mixing will cause the air bubbles in the egg whites to break, resulting in a deflated cake after baking.
See more: 5 methods of mixing flour you need to know when baking
-
Baking the cake
Move the heating element down to the last groove of the oven. Then, preheat the oven to 180°C for 15 minutes, using convection with both top and bottom heating.
Pour the cake batter mixture into the caramel-coated mold and arrange the peaches beforehand. Lightly tap the mold on the table a few times to break the air bubbles on the surface and distribute the batter evenly.
Place the cake mold in the oven and bake for 70 minutes at 150 degrees C. Once baked, slightly open the oven door for 10 minutes. After 10 minutes, remove the cake mold to cool, inverting the cake onto a plate.
-
Final product
When serving, cut the cake and enjoy. The cake will taste better if stored in the refrigerator for about 1 hour before serving.
The caramel peach sponge cake has a light peach aroma, a soft and fluffy texture, with a sweet and creamy flavor, making it a perfect choice for a light snack!
Caramel peach sponge cake is fluffy, sweet, and rich, interspersed with juicy, fragrant peach pieces. Let’s cook right away with Tastetutorial.com! Wishing you success!
https://www.facebook.com/daisy.angle.585
