Peach Cake

Ingredients:

Egg yolk mixture:

4 egg yolks (Grade A eggs)

75g corn oil

125g milk

100g cake flour or superfine flour, sifted

A pinch of salt

1/4 tsp vanilla extract (optional)

60g peaches, diced

Meringue:

4 egg whites

70g granulated sugar

1/2 tsp lemon juice or 1/4 tsp cream of tartar

Decoration:

Peach slices

Almond flakes

Preparation:

1. Separate the eggs, ensuring the egg whites are free from oil and water.

2. Preheat the Cooven FoodEngine in Oven mode at 145°C.

Making the Egg Yolk Mixture:

1. In a bowl, mix the egg yolks and milk until combined. Gradually add the corn oil and mix until emulsified.

2. Sift in the cake flour, add salt and vanilla extract, and fold gently in a “Z” motion to avoid overmixing.

3. Add the diced peaches and stir gently until well combined.

Whipping the Meringue:

1. Place the egg whites in a clean, grease-free bowl. Add a few drops of lemon juice or white vinegar.

2. Beat on high speed until coarse bubbles form. Gradually add the granulated sugar.

3. Continue beating until soft peaks form (small curves when lifted) and then whip slightly further until just stiff peaks form (peaks that stand but have slightly curved tips).

Instructions:

1. Gently fold 1/3 of the meringue into the cake batter until well combined.

2. Pour the mixture back into the remaining meringue and fold until fully incorporated.

3. Pour the batter into the Cooven basket lined with baking paper and smooth the surface with a spatula. Top with peach slices and almond flakes.

4. Bake in the preheated Cooven FoodEngine at 145°C for 55 minutes. Enjoy!