How to Make Peach Cream Cake

Ingredients for the sponge cake: 8-inch chiffon cake.Eggs Rice cake Batter ingredients:Eggs 5 pieces,Low-gluten flour 100 grams, 40 grams of vegetable oil, fresh orange juice (or fresh milk)60 grams, and sugar 70 grams (all added to the egg whites).Margarine Cake decorating ingredients:
Whipped cream 800 grams, yellow peach canned peach,a little food coloring,chocolate stars, white chocolate and dark chocolate as needed,sugar 120 grams (add to the whipped cream for whipping; adjust according to taste)Chiffon cake is not described in detail here. Previous articles have covered it many times. If you want to see the specific process, please refer to
strawberry mango whipped cream cake,or double-layer strawberry whipped cream cakeyellow peach whipped cream cake.
Slice the chiffon cake into three pieces. Prepare the yellow peaches by cutting them into small pieces.
Chill the bowl used for whipping cream in the refrigerator beforehand. Pour the whipping cream and sugar into this chilled bowl, and whip it to a piping consistency.
There should be clear patterns that do not disappear, and the touch of your hand should feel resistance.



Place one layer of chiffon cake, spread a layer of whipped cream on top, (I used a piping bag to draw circles directly on the surface for this time; it was easier and more uniform than spreading), then sprinkle with peach pieces.Cover with another layer of cake, fill with whipped cream, and sprinkle with peach pieces again. Repeat this process three times. Smooth the surface and sides of the cake with whipped cream. Then decorate as desired.



I piped a pattern around the edges of the cake, then placed a ring of peach slices, followed by another ring of patterns, and placed my handmade white and dark chocolate leaves and hearts in the middle. I used colored chocolate stars on each pattern.
Because I didn't have proper piping tools, to make the edges look better, I stuck almond slices around the cake's edge. This adds a nice finish and makes it more attractive.



Smooth the surface and edges with whipped fresh cream. Then you can decorate according to your preference.



I piped a ring of decorations around the cake, placed a row of sliced peaches, then piped another ring of decorations, and put homemade white chocolate and black chocolate leaves and heart-shaped pieces in the center. I added colorful chocolate stars on each decoration.



Because I didn't have proper piping tools, seeing that the edges looked untidy, I used almond slices to stick around the cake, which helped cover it up and made it look much better.