Ingredients
300g butter
200g Castor sugar
6 eggs separated
pinch of salt
150g corn flour
150g plain flour
450 canned peaches, drained and chopped coarsely
Method
cream the butter with half the sugar and eggs yolk, salt until light and pale whisk the eggs white until stiff and fold in the rest of the sugar slowly fold the eggs white into the creamed mixture toss the peaches in a little flour sift both flour into the butter and fold in the peaches, pour the butter into a greased and floured cake tin bake for 1 hour allow to cool before slicing.
300g butter
200g Castor sugar
6 eggs separated
pinch of salt
150g corn flour
150g plain flour
450 canned peaches, drained and chopped coarsely
Method
cream the butter with half the sugar and eggs yolk, salt until light and pale whisk the eggs white until stiff and fold in the rest of the sugar slowly fold the eggs white into the creamed mixture toss the peaches in a little flour sift both flour into the butter and fold in the peaches, pour the butter into a greased and floured cake tin bake for 1 hour allow to cool before slicing.
