Peach Blossom Cake

  • Steps
  • Ingredients


  • Preheat oven to 150⁰C. Grease and flour a round 8” cake tin.
  • Sift flour, cornflour, baking powder and salt three times.
  • Cream butter and sugar until pale and fluffy. Add half the milk as it helps to dissolve the sugar. Add flours and fold to combine.
  • Fold in beaten egg whites and remaining milk until smooth.
  • Take ¼ of the mixture and colour with 2-3 droplets of rose pink colour. Place spoonfuls of white cake batter over the base of prepared cake tin. Spoon over pink cake batter in a circular pattern, cover with ½ the remaining white batter. Fill the centre with remaining pink batter and cover with remaining white batter. Bake for 60-70 minutes. Remove from oven, cake is cooked when it springs back to the touch and will lift away from the pan when lightly shaken. Allow to cool on a flat tea towel lined with baking paper.
  • For icing, combine ingredients until smooth. When cake is cooled, decorate with pink icing and serve cut into wedges.

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