Peach Cake Recipe With Soured Cream
The perfect storecupboard bake. Use up that tin of peaches with this light and fluffy sponge cake, topped with a light soured cream frosting
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Cooking tools:
- Cake pan
- Cooling rack
- Kitchen scale
- Hand mixer
- Oven
- Mixing bowl
- Fine-mesh sieve
- Spatula
- Whisk
- Measuring spoon
- Chef's knife
- Cutting board
- Skewer
Ingredients
- 250g unsalted butter softened, plus extra for the tin
- 250g plain flour plus extra for dusting
- 2 tsp baking powder
- 250g caster sugar
- ½ tsp vanilla extract
- 4 large eggs
- 4 tbsp milk
- 250g tinned peaches drained (150g chopped into 1cm chunks and 100g sliced)
- 250g icing sugar
- 300ml soured cream
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