Mini Peach cakes

To Enoch

This, when eaten cold, reminds me of Sara Lee frozen pound cake. I had fond memories of eating Sara Lee pound cake for breakfast when I was little... I am sure my brother has this kind of nostalgia too - he buys Sara Lee for breakfast whenever my parents are holidaying!

Makes 15

Ingredients:

1. 70g plain flour
2. 30g cornflour
3. 4 eggs, separated
4. 70g +40g sugar
5. 50g butter, at room temperature
6. 140g double cream
7. 1 1/2 tablespoon lemon juice
8. zest from 1 lemon
9. peach slices
10. apricot jam to glaze

Method:

• Preheat oven to 180c.
• Mix plain flour and cornflour and sieve for 3 times. Set aside.
• In a bowl, whisk the 4 egg yolks and 70g of sugar together until pale and thick.
• Add butter to the bowl and whisk well.
• Microwave the doublecream for 20 seconds and add it into the bowl together with lemon juice and zest.
• In a separate bowl (make sure it's squeaky clean), whisk the 4 egg whites and 40g of sugar until stiff peaks form.
• Fold in the beaten whites with the yolks and flour mixtures. Fold lightly until just combined.
• Fill fairy cake cases with the mixture.
• Bake for 20 minutes or until skewer comes out clean. Take out the cakes to cool on wire rack.
• In the meantime, place a slice of peach on top and brush apricot jam to glaze.