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Cornmeal Cake with Peaches Recipe from Spoodles, BoardWalk


4 large eggs, whites and yolks separated
3/4 cup granulated sugar
1 1/2 tsp each freshly grated lemon and orange peel
2 Tbsp orange juice
1 1/2 tsp vanilla extract
3/4 cup all purpose flour
1/4 cup yellow or white cornmeal
3/4 cup raspberry jam (or your favorite jam or jelly)
4 cups sliced fresh peaches
2 Tbsp sugar
1 tsp lemon juice
Garnish: confectioners' sugar


Heat oven to 350'F. Lightly grease an 8 x 2-in. round cake pan. Line bottom with waxed paper. Grease paper.

Beat egg whites in a large bowl with mixer on medium speed until foamy. Increase speed to high, gradually add 1/4 cup of the sugar and beat until stiff peaks form when beaters are lifted.

Beat yolks in a medium bowl with mixer on high speed (no need to wash beaters), gradually adding remaining 1/2 cup sugar. Beat until thick, lighter in color and doubled in volumes Beat in grated peels, orange juice and vanilla.

Gently fold yolk mixture into whites, then fold in flour and cornmeal just until blended. Spread batter evenly in prepared pan.

Bake 25 to 30 minutes until golden brown and pick inserted near center carries out clean. Cool completely in pan on a retire rack. Invert onto rack peel off paper, and place right side up on serving plate. Split into 2 layers. Remove top layer; spread jam to within 1/2 in. of edge of bottom layer; replace top.

About 30 minutes before serving: Mix peaches, sugar and lemon juice in a bowl. Leave at room temperature. Dust cake with confectioners' sugar stirred through a strainer. Serve with the peaches.


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