Peach Blossom Cake
1.5 cups plain flour
3/4 cup cornflour
1.5 teaspoons baking powder
6 egg whites
1.25 cups white sugar
1 teaspooon vanilla essence
3/4 cup milk
Preheat oven at 150C. Grease and line a 20cm cake tin, or grease cupcake trays of desired size.
Sift flours, baking powder and salt together 3 times and set aside.
Beat egg whites until stiff.
Cream butter, sugar and vanilla essence in an electric mixer until pale and fluffy.
Add half the milk.
Add flours and fold to combine.
Fold in egg whites and remaining milk. Don’t worry if the mixture looks curdled.
Fill prepared tin / trays (to 3/4 full).
For 20cm tin, bake for 65-70 minutes. For mini cupcakes (as shown), bake for 25 minutes. Adjust time accordingly for in between sizes.
Cool cake/s on a wire rack.
1/2 cup chocolate
1/4 cup cream
Melt chocolate and cream together over low heat, stirring until smooth.
Set aside and cool to room temperature.
Place 1/4 cup dessicated coconut in a dry fry pan over low heat. Stir constantly until browned.
Dip top of cakes into ganache and make sure the top is well coated. Place right side up on plate or tray. Sprinkle with some toasted coconut.