Makes one 8" round cake | Prep Time: 30 Mins | Cooking Time: 30-35 Mins

Ingredients:

Sponge* 

• 3 eggs separated
• 80g castor sugar
• 50g plain or cake flour
• 1 tsp orange essence
• Zest of 1 orange

Mousse

• 1 can 410g Ayam Brand Peach Slices in Syrup, drained but keep syrup.
• 100ml syrup from can of peach
• 1 tbsp of powdered gelatin
• 2 tbsp. hot water
• 200g whipped cream

Topping

• 100g whipped cream
• 1 can 410g Ayam Brand Peach Slices in Syrup, drained.

Cooking Steps:

Sponge*

• For the sponge, preheat oven to 160C. Line bottom of a 8" round cake mould or a chiffon mould with greaseproof paper.
• Whisk egg whites and sugar together until they form soft peaks. Fold in egg yolks followed by the flour and lastly the orange essence and zest.
• Pour into mould and bake for 35 mins. Remove and let it cool

Mousse

• To make the peach mousse mix peach syrup with gelatin and add in hot water to stir until dissolved.
• Fold into whipped cream and add in the mashed peaches.
• Cut the cooled cake into 2 or 3 layers and fill layers with the mousse. Cover and chill in fridge till set.
• Remove from cake tin and spread top with whipped cream and peach arrangement

*Alternatively you can use store bought orange sponge cake