Peach Chiffon Slice - Fruit Week #3

I have 2 pieces of canned peach left over from Lydia’s carousel cake (this cake was made in Aug 2010). I don’t feel like eating it just like that.

So, I used it to make this, a sudden idea.
The peach flavor was just so so but texture is very soft, as all chiffons are.
I wonder if fresh peaches will taste the same when used to make this.

Peach Chiffon Slice
Recipe Source: Wendyywy

2 pcs canned peach halves, pureed (about 80gm)
80gm cake flour
20gm sugar
4 egg yolks
50ml corn oil

4 egg whites
50gm sugar
¼ tsp cream of tartar or 1 tsp lemon juice

Buttercream for filling

Method
1. Preheat oven at 160/180C. Fully line a 10 inch shallow square pan or a swiss roll pan
2. Combine egg yolks, 20gm sugar and peach puree. Mix until well combined.
3. Put in flour and combine, then oil and combine.
4. In a clean bowl, beat egg whites until frothy.
5. Put in cream of tartar or lemon juice and continue to beat until soft peak.
6. Gradually add in 50gm sugar and beat until stiff
7. Fold ¼ of egg whites into yolk mixture. Repeat with another 1/4 of egg white.
8. Pour (7) into beaten egg whites and fold.
9. Pour batter into prepared pan. Level surface and bake for 30 minutes or until golden and springs back to touch.
10. Leave cake to cool in pan for 5 mins. Remove cake from pan and place on rack. Pull away baking paper from the sides and let cake cool completely on the rack
11. When cake has totally cooled down, cut into half and spread with butter cream. Top with the other half and slice to serve.

The peaches I used here as props weren't used to make the cake. They tasted YUCKS!!! They were peaches from China and I so so so so so regretted buying them. They totally didn't taste sweet and there is no fragrance at all. Maybe they were very very under ripe when they were picked for export. I don't know and I don't want to know. This is my first and last purchase ever. But somehow, China's nectarines are fine and fragrant. It's just the peaches. Ignore them if you ever see them.