Peach Chiffon Slice Fru

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Peach Chiffon Slice - Fruit Week #3WEDNESDAY, FEBRUARY 23, 2011

I have 2 pieces of canned peach left over from Lydias carousel cake(this cake was made inAug 2010). I dont feel like eating it

just like that.

So, I used it to make this, a sudden idea.

The peach flavor was just so so but texture is very soft, as all chiffons are.I wonder if fresh peaches will taste the same when used to make this.

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Page 1 of 8Table for 2.... or more: Peach Chiffon Slice - Fruit Week #3

10/20/2012http://wendyinkk.blogspot.co.uk/2011/02/peach-chiffon-slice-fruit-week-3.html


2/8

Peach Chiffon SliceRecipe Source: Wendyywy

2 pcs canned peach halves, pureed (about 80gm)80gm cake flour

20gm sugar

4 egg yolks

50ml corn oil

4 egg whites

50gm sugar

tsp cream of tartar or 1 tsp lemon juice

Buttercream for filling

Method1. Preheat oven at 160/180C. Fully line a 10 inch shallow square pan or a swiss roll pan2. Combine egg yolks, 20gm sugar and peach puree. Mix until well combined.

3. Put in flour and combine, then oil and combine.

4. In a clean bowl, beat egg whites until frothy.

5. Put in cream of tartar or lemon juice and continue to beat until soft peak.

6. Gradually add in 50gm sugar and beat until stiff

7. Fold of egg whites into yolk mixture. Repeat with another 1/4 of egg white.

8. Pour (7) into beaten egg whites and fold.

9. Pour batter into prepared pan. Level surface and bake for 30 minutes or until golden and springs back to touch.

10. Leave cake to cool in pan for 5 mins. Remove cake from pan and place on rack. Pull away baking paper from the

sides and let cake cool completely on the rack

11. When cake has totally cooled down, cut into half and spread with butter cream. Top with the other half and slice

to serve.

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3/8

Lime and LonganSlush withPomegranate -Fruit Week #6

Blueberry LemonChiffon Cake -Berry Week #1

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The peaches I used here as props weren't used to make the cake. They tasted YUCKS!!! They were peaches from China

and I so so so so so regretted buying them. They totally didn't taste sweet and there is no fragrance at all. Maybe they

were very very under ripe when they were picked for export. I don't know and I don't want to know. This is my first

and last purchase ever. But somehow, China's nectarines are fine and fragrant. It's just the peaches. Ignore them ifyou ever see them.

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Posted by WendyinKK @ Table for 2..... or more at11:16 AM

Labels:Cakes,cakes-chiffonsponge,Fruits-Canned,Personal creations

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4/8

Love chiffon and yours look so soft and cottony! Going to bookmark this! Thanks!

Joyce @ Chunky Cooky, February 23, 2011 11:50 AMLooks so soft and fluffy ! must be very delicious !

The Experimental Cook, February 23, 2011 11:53 AMThis recipe is ideal as it uses oil instead of b utter, something my dad does not eat. This will make a good

tea break for him !

The Sweetylicious, February 23, 2011 12:00 PMeveryday i was looking forward to your post about fruits and my to b ake list just keep growing ;D

BOOKMARKED it! it look sooo soft and fluffy! YUMMY! ( : (:

Honey Bee Sweets, February 23, 2011 12:05 PMI too had bad experience buying tasteless peaches here. :P I guess the best fresh peaches I've tasted are

those fresh plugged from the fruit orchards in California. So sweet and the juices are literally dripping

from your hands and mouth! I was gonna make passion fruit chiffon next week... Hopefully as soft as

yours. :)

Zoe, February 23, 2011 12:54 PMYour peach chiffon slices are so lovely. Got to bookmark this recipe. Sorry about the peaches that you

bought is not good...

j3ss kitch3n, February 23, 2011 12:59 PMa good recipe! the chiffon looks so soft and fluffy!

Happy Flour, February 23, 2011 1:35 PMIt look so soft and light. Yum...yum. :)

cherry potato, February 23, 2011 1:36 PM

Tan Shu-Yin, February 23, 2011 1:47 PMMay i know what is the purpose of the cream of tartar/lemon juice for?

Jeannie, February 23, 2011 1:56 PMWow, this looks so good! I love your photos, they are so clear and so enticing:D

wendyywy @ Table for 2..... or more, February 23, 2011 2:44 PMWen,

The peach flavour is not that pronounced, but it may be due to the peaches I've got.

Joyce,

My MIL loved the texture too, it's very nice.

Experimental Cook,

Chiffon cakes do use oil instead of butter.

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5/8

I hope ur dad likes this

Sweetylicious,

It's not going to be a bake everyday. Haha.

There are other ways with fruits. You'll see :)

Bee,

Oh that's for sure!!! They can't be exporting ripe peaches here. I bet the Driscollis you taste over here are

much tarter than over there.

Passionfruit? Hmm.. I hope I can get my hands on some

Zoe,

It's ok, I threw away the whole box, 8 p ieces!!

J3ss,thanks

Happy Flour,

Yes it is :)

Cherry Potato,

Want tissue ah? hehehe

Shu-Yin,

The function of lemon juice or cream of tartar, either one, as long as it's acidic is to stabilize the egg

whites during whipping. It prevents the egg whites from watering out and greatly reduces the risk of

overwhipping.

Jeannie,

I think it depends on the month of the year. My recent pics all suck big time. The colour's all off. Even

editing can't bring out the real hue.

hana, February 23, 2011 3:07 PMmak aihhhhh gebunyer cipon mu itewwww.. masuk list gak lah!!

CaThY, February 23, 2011 7:26 PMWow, what a soft peach chiffon! Looks so appetizing~ ;)

Fuat Gencal, February 23, 2011 7:44 PMMerhabalar, damlann zel yk saysnda yaynlanan MJDE isimli ykm okudunuzmu?

http://sabahattin-gencal.blogspot.com/search?updated-max=2011-02-14T00%3A43%3A00%2B02%

3A00&max-results=1

Janine, February 23, 2011 8:14 PM

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6/8

i like the idea of having a cream layer in between the slices - the entire cake looks so cottony soft :D

busygran, February 23, 2011 9:02 PMWendy, very nice and soft chiffon. I once b ought peaches when I was in China and they tasted bland and

like you said, no fragrance at all.

CarinE, February 23, 2011 9:16 PMThis cake look so light and fluffy! It seems not so hard to make...I'm going to try it out! thanks for the

recipe!

lena, February 23, 2011 10:21 PMsimple and delicious! it's brilliant for you to come up with your own recipe..i shall learn from you!

wendyywy @ Table for 2..... or more, February 23, 2011 11:15 PMhana,

Masukler... bagi cut queue skit

Fuat Gencal,

Thanks for commenting

Janine,

Thanks, all chiffon cakes are supposed to be soft :)

busygran,

Oh... thanks for letting me know that. If they are bland in their homeland, what more when exported. I

shall forever ignore them if I ever see them again.

Carine,If you can master beating egg whites and the folding part, all chiffons are easy.

I hope u like this.

lena,

Haha... thanks. It's not that hard actually :)

I know you can do that too.

Carolyn Jung, February 24, 2011 12:58 AMI adore airy cakes like this. They taste so heavenly and you can con yourself into thinking you're really not

eating anything that heavy and filling. LOL

Juliana, February 24, 2011 4:43 AMWow, love the idea of peach in the cake...I love chiffon cake and will definitely try this one...looks so light,

and I can only imagine the taste of it...yummie!

ICook4Fun, February 24, 2011 8:10 AMI like soft chiffon cake a lot. I never bake them in normal pan though. Do you leave them cool upside down

once you unmold it? Do they shrink? Thanks Wendy.

Blessed Homemaker, February 24, 2011 11:16 AM

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7/8

What a brilliant idea! I always struggle when I have leftover canned peaches, never like them.

wendyywy @ Table for 2..... or more, February 24, 2011 3:05 PMCarolyn,

Haha, that way it's very dangerous.

Although it may taste light, but the sugar is still there.

Juliana,

I hope you like it

Gert,

In a regular 10 inch square pan that is 3cm tall.

They will shrink very slightly only, but won't turn dense.

Blessed Homemaker,

Haha, you can always turn them into jellies.

olivia, February 25, 2011 10:20 AMThis cake is so wonderfully soft and fluffy...Just wish to have a bite of it ;)

Anonymous, March 25, 2011 10:52 PMHi, Thanks for sharing this. Looks delicous! Any reason why you did not add baking powder for this chiffon

cake?

wendyywy @ Table for 2..... or more, March 27, 2011 10:43 PMAnonymous,

There is no need to add any. The egg whites will create enough aeration.

Veronica @ MintysKitchen, March 1, 2012 4:55 PMHi Wendy, your chiffon cake looks sooooo lovely and light.

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