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Peach Jelly Cake
Ingrediences
Sponge
350g (12 oz) icing sugar
380g (13.4 oz) plain flour
6 eggs
2/3cup -150ml (5fl oz) sunflower oil
2/3cup -150ml (5fl oz)  water
1 tsp baking powder
4 tbsp-132g (4.6 oz) peach/apricot jam
820g (28 oz) canned peaches
Gelatine Glaze
1l (35 floz) peach syrup
26g (0.9 oz) gelatine
For decoration
peach slices, mint leaves,
dairy spray cream/whipped cream

Full Video recipe: https://youtu.be/WAVxBLmipZQ
Email: emi@wedart.co.uk
Visit YouTube- Jelly Cake           
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sliced-peaches

Directions

1. Sponge
  Preheat oven to 180°C (350°F) Gas 4. Grease the rectangle cake tin
  -34cm x  27cm (13.4inch x 10.6inch) with oil or margarine and sprinkle
  with flour. Separate the egg yolks from egg whites. Put the egg
  whites aside. In a large bowl add the egg yolks, sugar, water and oil
  gradually and whisk until it is high an fluffy foam. Whip the egg whites
  into stiff peaks. In a bowl mix the flour and baking powder and pour over
  the egg yolks mixture. Mix until it is a smooth foam. Finally, add
  the whisked egg whites and stir gently. Place the mixture in the baking
  tin and bake for about 25-30 minutes. If the surface of the baked
  sponge is not flat, strainghten it.  Separate the syrup from the canned
  peaches and cut the peaches into slices. Pour the sponge surface with
  peach syrup and spread with peach or apricot jam. Finally cover
  the sponge with the peach slices tihtly side by side.

2.The peach gelatine
 Replenish the peach syrup to one litre with water. Pur into the sauce-
 pan, bring it to boil and remove from the heat. Strain the gelatine powder
 in the syrup and stir until the gelatine is thoroughly dissolved. Leave it
 in the refrigator until the gelatine is partially set for about 3 hours.
 After then spread over the cake and keep the refrigator over the night.


Visit YouTube- Strawberry Cake           

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