Hey there, cake lovers! Today we're going to make some seriously delicious Peach Jar Cakes. This guide will walk you through every step, so you can have your own homemade masterpiece ready to go. Let's get started!
First things first, you'll need some fresh peaches. Wash, peel, and chop them up into small cubes. Then, mix them with some sugar and a splash of lemon juice. Wrap this mixture in plastic and pop it in the fridge for about 20 minutes. After that, pour it into a pot and cook it over medium heat until it thickens. Once it's done, transfer it to a clean bowl, cover it with plastic, and let it cool down in the fridge.
Now, let's move on to the egg whites. Separate them from the yolks and keep the egg white bowl nice and cold in the fridge. Next, you'll need to mix vegetable oil and milk until they're well combined. You can also throw in a bit of pink food coloring if you want, but it's optional. Then, add in some cake flour and egg yolks and stir everything together.
It's time to preheat your oven to 311℉ (155℃) and line your baking tray with a baking mat or parchment paper. Now, take the egg white bowl out of the fridge, add in lemon juice, granulated sugar, and vanilla extract, and beat it until you get soft peaks. Scoop out some whipped egg white and gently fold it into the batter. Pour in the rest of the whipped egg white and fold it in until just combined. Then, pour the batter into the baking tray, smooth it out, and give it a couple of taps. Send it into the oven to bake for about 32 minutes or until it's golden brown.
Once the cake comes out of the oven, let it cool down on a cooling rack. When it's cool enough to handle, use an icing spatula to release the sides of the cake from the pan. Turn the whole cake pan upside down on some parchment paper, remove the pan, and peel off the baking mat. Now, slice the cake into several layers that can fit in your cake jar or box.
For the frosting, whip up some cream cheese and sugar together until they're well combined. Add in heavy cream and beat until you get stiff peaks. Divide the whipped cream between two piping bags—one for regular cream and one for pink cream mixed with peach sauce and pink food coloring. Keep the pink cream chilled in the fridge.
To assemble the cake, place a layer of cake in the bottom of the cake box or jar. Pipe in a layer of regular cream, then a layer of pink cream. Add a layer of cake, pipe in a layer of peach sauce, followed by layers of regular and pink cream. Repeat this process one more time, then smooth the top with your hands. Cover the cake with parchment paper, put the lid on, and let it cool in the fridge for about 30 minutes. Finally, serve your beautiful Peach Jar Cake!
Remember, practice makes perfect, so don't worry if your first few attempts aren't perfect. With a little bit of practice, you'll be making these amazing cakes in no time. Happy baking, and enjoy your sweet treat!