Recipes around the world compilation

How to Make Peach Chiffon Cake

By PutoPinoy on Thursday, June 07, 2007 At Thursday, June 07, 2007

The chiffon cake was invented by Harry Baker, an insurance salesman. who baked for many Hollywood parties. He kept the recipe secret, until in 1947 when he decided to sell his recipe to General Mills. From there, many varieties of chiffon cake have evolve, one of which is the peach chiffon cake.


a. Batter:
  • 2 1/2 cups sifted cake flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 5 egg yolks
  • 1/2 cup salad or cooking oil
  • 1 1/2 cups sugar
  • 1 tsp vanilla
  • 8 egg whites
  • 1 can drained sliced peaches
  • 3/4 cup diluted peach syrup (from the drained peaches)
  • 1/2 tsp cream of tartar

B. Butter Icing:
  • 1 1/2 cups water
  • 1 cup heavy cream
  • 1 cup evaporated milk
  • 1 cup sugar

  • electric mixer
  • spatula and bowls
  • wooden spoon
  • measuring cups and spoons
  • wax paper
  • 2 rounds pans
  • a piece of round doily


A. Batter:

  1. In a big bowl, combine sifted cake flour, baking poweder, salt and 1 cup sugar.
  2. Make a well at the center. Add the cooking oil, egg yolks, diluted peach syrup and vanilla. Beat mixture with wooden spoon or wire whisk until satin-smooth.
  3. In another mixing bowl, beat the egg whites and cream of tartar until foamy. Add the sugar and beat until very stiff but not dry.
  4. Fold-in in the egg yolk mixture using a down-up-and-over motion, turning the bowl around a quarter. Turn every now and then, thoroughly blending the mixture.
  5. Pour the cake batter in two ungreased round pans.
  6. Bake in 375°F for 15-20 minutes. Test with toothpick or thin wire for doneness. Cake is done when it shrinks slightly from the sides of the pan and no batter sticks to the toothpick or thin wire. Cool before spreading the icing.

B. Butter Icing:

  1. In a bowl, combine sugar and milk. Stir thoroughly.
  2. Cream the butter with an electric mixer until fluffy. Beat in milk mixture.
  3. Add heavy cream. Beat for 1 more minute. Set aside.
  4. Transfer first layer of cake on a doily. Place wax paper underneath the cake to prevent the icing from staining the doily. Spread the icing on the cake. Place peach slices on the icing.
  5. Transfer the next layer of cake. Cover the entire cake with icing.
  6. Arrange the remaining peaches on top of the cake. Place half of the peach at the center of the cake.
  7. Surround the half peach with peach slices to form a flower. Decorate the cake with the use of a cake decorator. Chill and serve.