Peaches & Cream Cake

Directions

Sift flour, baking powder and salt onto waxed paper;stir in chopped walnuts.

Lightly grease an 8×8×2 ¾ or springform pan.

Beat eggs in a medium size bowl with electric mixer at high speed until frothy.

Beat in sugar gradually and continue beating at high speed until mixture is very thick and creamy, at least 5 minutes.

Stir water and vanilla into egg mixture.

Gently fold in flour mixture.

Pour batter into prepared pan.

Bake at 350℉ (180℃) F for 35 minutes or until center springs back when lightly touched with fingertip.

Cool in pan on wire rack 5 minutes.

Loosen cake around sides; release and remove ring; loosen from bottom; remove from pan.

Cool completely.

Cut cake into 3 thin layers.

Drain peaches; reserve syrup.

Combine 3 tablespoons of the syrup with the sherry in a small bowl.

Reserve 8 peach slices; chop remainder and add to sherry mixture.

Beat cream in a medium size bowl until stiff.

Put bottom cake layer on serving plate.

Spoon half the sherry-peach mixture over layer; spread with 1 cup of the cream.

Repeat with second layer; top with remaining layer.

Spread a layer of whipped cream over top layer.

Put remaining cream in a pastry bag fitted with a star top.

Pip out swirls on top, then garnish with reserved peach slices and walnuts.

Chill until ready to serve.