Silk Chiffon Cake Peach Summer Berry Topping

Preparation

1 Preheat oven to 325 ° F. Grease a layer cake pan 8 inches. The bottom with baking paper.

2 Remove the cake: Stir in a large bowl, beat the egg whites with an electric mixer on medium to high speed until foamy. Add 1.4 cup sugar and beat until stiff peaks form when bats are hereby repealed.

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

4 a quarter of the beaten egg whites stirred in the flour. Remain cautious in the remaining whites with a rubber spatula until no white streaks.

5 Pour into prepared pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Ask let the cake cool in the pan on a wire rack for 10 minutes. Turn remove the cake on the rack and wax paper. Turn the cake in its normal position, and let cool completely.

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

7 To serve, cut the cake into pieces with a long knife, saw, and garnish each serving with a small fishing raspberry mixture and whipped cream. Serve immediately.

Notes, recipes and tips

• The cake can be wound and stored frozen for up to 3 months. Thaw before serving.

• Make fruit topping just before serving.