Peach Blossom Cake

Ingredients

• 1 cup Pulverized sugar (Also known as confectioner's sugar)
• 0.5 cup Butter (Softened)
• 2 teaspoonfuls Royal Baking Powder
• 0.5 teacupful Sweet milk
• 3 whites Eggs
• 1 teacupful Flour
• 0.5 teaspoonful Corn starch
• Royal Extract Peach (To taste)
• Finely grated cocoanut (For sandwiching)
• Pink sugar (For sandwiching and sprinkling)
• Clear Icing (For frosting)

Instructions

1. 1In a mixing bowl, cream together 1/2 cup of softened butter and 1 cup of pulverized sugar until the mixture looks like thick cream.
2. 2In a separate bowl, mix together 1 teacupful of flour and 2 teaspoonfuls of Royal Baking Powder. Add 1/2 teaspoonful of corn starch and stir to combine.
3. 3Beat the whites of 3 eggs until stiff peaks form. Add the flour mixture from Step 2 and 1/2 teacupful of sweet milk to the creamed butter and sugar. Stir to combine.
4. 4Flavor the batter strongly with Royal Extract Peach. Grease and flour two square sponge tins.
5. 5Preheat oven to 375°F (190°C). Pour the batter into the prepared tins and bake in a moderately quick oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
6. 6Once the cakes are cooled, sandwich them together with finely grated cocoanut and pink sugar. Frost the top with Clear Icing and sprinkle with pulverized pink sugar.