Peach Melba Cake

Ingredients

Kara’s Perfect Vanilla Cake

• 16 oz all purpose flour
• 2.5 tsp Baking powder
• 22 oz granulated sugar
• .75 tsp salt
• 8 oz unsalted butter (1 cup or 2 sticks) room temp
• 1.5 Tbsp vanilla bean paste or good quality real vanilla extract
• 7 each Egg whites large, room temp
• 12 oz milk whole, room temp
• 1 oz Vegetable oil

Sautéed Peach Cake or Tart Filling

• 3 large fresh peaches (or 4 cups frozen)
• 1/8 cup granulated sugar
• 1/2 tsp vanilla bean paste

Instructions

Kara’s Perfect Vanilla Cake

1. Preheat the oven to 350 degrees Fahrenheit. 2 – 8″ round pans, greased on the sides and bottom My goop recipe is ideal for releasing pans.
2. In a stand mixer bowl, combine all dry ingredients (flour, baking powder, sugar, and salt) and beat thoroughly with a paddle. Sifting is no longer necessary.
3. Blend all wet ingredients (vanilla bean paste, egg whites, milk, and vegetable oil) in a separate basin and whisk to combine. Remove from the equation.
4. Reduce the speed of the mixer to low and gradually add the butter pieces to the dry ingredients. Continue to beat on low until the mixture crumbles and there are no more pieces of butter.
5. Add 1/3 of the liquid components to the dry/butter ingredients on low speed, then increase to medium. To make a light paste, combine all of the ingredients in a mixing bowl. Scrape the bowl’s sides clean.
6. Add half of the remaining wet ingredients and beat for 4 minutes on medium high speed. Scrape down the bowl’s edges and bottom.
7. Add the remaining wet ingredients and beat for 5 minutes on medium speed.
8. Divide the batter evenly between the two cake pans.
9. Bake for 40-60 minutes, or until a skewer comes out clean and the sides of the pan begin to peel away. (This may vary depending on the size of your pan, how full you fill it, and the temperature of your oven.)
10. Allow 10 minutes for cooling before removing from pan. Place on a cooling rack to cool completely.

Sautéed Peach Cake or Tart Filling

1. All peaches should be cut into 1/2-inch cubes.
2. Toss in a pinch of sugar.
3. Place in a small sauté pan over medium low heat. Constantly stir.
4. Reduce heat to low and cook until the fruit is mushy throughout and there is adequate liquid in the pan from the fruit once all of the sugar has melted and no crystals are visible. Cook for another minute after adding the vanilla extract.
5. Remove the pan from the heat and set it aside to cool before using.

Source: Kara’s Couture Cakes

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