Silk Summer Peach Cake with Berry Topping

This is the perfect summer dessert. The chiffon cake is light and airy and takes the juice of fresh seasonal fruit. I call here peaches and raspberries, but you can use any ripe fruit, such as strawberries blackberries, nectarines, plums and apricots. Top with a little whipped cream and hot home is an irresistible invitation.

Preparation time: 20 minutes

Cooking time: 40 minutes

Total time: 1 hour

Yield: 8 servings

Ingredients:

• 3 large, separate egg yolks and whites at room temperature
• 3/4 cup sugar
• 1 cup unbleached all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• Vegetable oil 1/4 cup
• 1 teaspoon grated orange peel
• 1/4 cup freshly squeezed orange juice
• 2 tablespoons water
• Fresh Fruit Topping
• 3 medium ripe peaches (about 1 pound), cored and cut into 1/2-inch quarter
• 1 cup fresh raspberries or blueberries
• Sugar 1 1/2 tablespoons confectioners, or more to taste
• Slightly sweetened whipped cream, for garnish

Preparation:

1 Preheat oven to 325 ° C. Lightly grease the cake pan 8-inch layers. The bottom with parchment paper.

2 Make Cakes. In a large bowl, beat the egg whites with an electric mixer on medium to high speed until foamy. Beat 1/4 cup sugar and, until stiff peaks form when bats are repealed.

Three. In another large bowl, combine flour, 1/2 cup remaining sugar, baking powder and salt. Add oil, orange peel, orange juice, water and egg yolk. Beat with an electric mixer (no need to clean the beaters), mixed up and smooth.

April. 1/4 of the eggs to the egg white flour mixture. Gently fold in the remaining whites with a rubber spatula until no white streaks remain.

Pour filling into prepared pan and spread evenly. May Bake until toothpick inserted in the center comes out clean, 35 to 40 minutes. Make the cake cool in the pan on a wire rack for 10 minutes. Turn the cake out onto the rack and remove wax paper. Turn right and let the cake cool completely.

. 6 For the filling: Mix the peaches and raspberries with sugar in a bowl and let stand at room temperature for 15 minutes to allow juices to form.

7 the cake cut into pieces with a long serrated knife, and garnish each with a small fishing raspberry mixture and whipped cream served to serving. Serve at once.

Notes Recipes and Tips

• The cake can be rolled up to 3 months and froze. Thaw before serving.

• Make fruit topping just before serving.