Last wednesday it was my Mommy birthday, and I made a small cake, according to the ones that eat it, it was way much better than the ones we buy at the pastry shop...I...I want to believe that I am improving my performance in the kitchen ;D
6 large eggs .
1 cup plus three tablespoons of self raising flour.
1 tablespoon vanilla extract.
¾ cup white sugar.
1- Whisk the eggs until they are pale and fluffy and slowly add the sugar and vanilla extract continue whisking until the batter looks thick and ribbony.
2- Gradually add the flour by sifting it through a sieve and fold in the egg batter with a spatula.
3- Pour into a greased and floured cake pan and bake 180°C until a toothpick inserted in the center comes out clean.
4- Unmold and let cool.
For the syrup: dissolved peach marmalade in water over low heat, when it is cool, add some dark rum and vanilla extract.
For the icing: whipped cream
For the filling: whisk together whipped cream and peach marmalade
Cake assembly: cut the cake lengthwise, drizzle one half of the cake with the syrup spread the filling over it and cover with the other half of the cake, drizzle with rum syrup, spread the whipped cream on top and sides of the cake.