1/2TeaspoonSpices1 Nutmeg + 1 Clove + 1 small piece of cinnamon (ground)
Instructions
Mix all the ingredients from the Peach Filling section and let it sit for 10 – 15 minutes so that it gives off water. Cook them on low heat till liquid comes to a boil and the sugar is completely dissolved. The liquid has to be runny. Let it cool
Separate egg yolks and egg whites
Beat egg whites till they are stiff
Beat egg yolks till they are light in color
Add yolks to the beaten egg whites and beat again
Add sugar gradually while beating till all is mixed. Add vanilla essence during this step
Add flour and pinch of salt and mix with your hands
This is how the batter should look
Grease your baking dish with butter. Line it with butter paper so that taking it out is easier. Make sure that it is of such size that the batter should cover half of the dish. We used 11 by 11 inch
Pour the mixture in
Tap it to release air bubbles
Bake it at 180 degrees for 15-20 minutes according to your oven or till the pick comes out clean of the sponge
Repeat the same to bake another cake
Add lemon juice in the cream and mix it and place in refrigerator to chill
Then beat it with sugar, vanilla essence till it thickens to your required consistency
Separate the liquid and peaches from the peach filling.
Soak each sponge with the liquid portion of the peach filling. If its not enough you can use any juice (fresh or packed)
Place one of the sponge on the cake plate and cover it with cream
Spread some of the peaches on top. You can cut them according to your desired size
Place the second sponge on top
Cover with peaches
Spread the rest of the cream on the top and all sides of the cake