Cake Batter:
2 eggs
100g sugar (½ cup)
120ml milk (½ cup)
120ml sunflower oil (½ cup)
200g 00 flour (1¾ cups)
12g baking powder (1 tablespoon)
Zest of 1 lemon
Vanilla Custard Filling:
300ml milk (1¼ cups)
1 egg yolk
10g vanilla sugar (1 tablespoon)
2 tablespoons sugar
2 tablespoons corn starch
40ml lemon juice (2½ tablespoons)
Topping:
200g peaches in syrup (7 oz), sliced
Icing sugar, for dusting
Directions:
1. Prepare the Cake Batter:
Preheat the oven: Set the oven to 180°C (350°F) with the fan on.
In a large bowl, beat 2 eggs with 100g sugar until light and fluffy.
Gradually add 120ml milk and 120ml sunflower oil, whisking continuously.
Sift in 200g of 00 flour and 12g of baking powder, then fold the dry ingredients into the wet mixture until combined.
