Today is the perfect day to get baking as the world celebrates International Cake Day.
20 July marks as International Cake Day, so we thought we’d indulge your sweet tooth with this recipe ALL GOLD. It’s not every day you get to have an impromptu party with your family and friends – or if you just want to tempt your loved one.
Preparation time: 2.5 hours, includes cooling time
250 g unsalted butter, at room temperature
240 g (2 cups) Golden Cloud self-raising flour
200 g (1 cup) castor sugar
4 extra-large eggs
1/2 can (410 g) KOO Peach Slices, drained and chopped
125 ml (1/2cup) ALL GOLD Skweezi Apricot & Peach Jam
125 ml (1/2 cup) fresh cream
30 ml (2 tbsp) castor sugar
For the sponge: Preheat oven to 180 degrees Celsius and grease and line 2 x 20 cm sandwich cake tins. Beat butter and sugar together with an electric beater or wooden spoon, until very light and fluffy. Add eggs one at a time, beating well after each addition. Sift in the flour, add some finely grated lemon zest and fold it into the mixture (halve the lemon and save it for later). Mix together until well combined. Divide the mixture evenly between the tins. Use a spatula to gently smooth the surface of the cakes and bake in oven for 30 to 40 minutes. Insert a skewer in the middle of the cake; if it comes out clean the cake is ready. Remove from the oven and set aside in the tins to cool for five minutes. Remove from tins and place on cooling racks. Allow cakes to cool completely before filling.
For the filling: Gently warm the ALL GOLD Skweezi Apricot & Peach Jam in a pan over a low heat. Remove from the heat and stir in sliced peaches. Whip cream until it forms soft peaks, gently fold in castor sugar and squeeze in the juice from zested lemon.
To assemble the cake: Place one cake upside down onto a serving plate. Spread with jam mixture and allow it to cool before topping with sweetened cream. Place the second cake on top and dust it with icing sugar.
Source and image: ALL GOLD.