My Mum has quite a few recipes tucked away and hand written out of really old cook books, or others that have been passed down to her from family and friends. This is one of those recipes and although I can't be sure of the original origin, I can be sure that it's a delicious cake to bake.
Unlike the name suggests, there are no real peaches in this cake - just a pretty peachy swirl of colour inside and a really light and fluffy texture.
- 115 grams butter
- 1 cup sugar
- 3 egg whites
- 1.5 cups self raising flour
- 1.5 teaspoon cornflour
- 1/2 cup milk
- cochineal (scarlet food colouring)
Cream butter & sugar until white and fluffy, add stiffly beaten egg whites and then remaining ingredients. Divide mixture into two bowls - leave one plain and add a small dash of cochineal to the other. Alternate spoonfuls of the coloured and plain cake mix into the cake tin.
Bake in a moderate oven (180 degrees) until cooked through nicely. Ice once cool and enjoy.