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A slice of peach cake with cocoa in a wave pattern on a plate.

Peach Cake with Cocoa

Oli
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 12 pieces

Ingredients
  

For the white batter:

  • 4 egg whites
  • ¾ cup sugar
  • 1 tsp vanilla extract
  • ⅓ cup milk
  • ⅓ cup oil
  • 1½ cups flour
  • ½ tsp baking powder

For the yellow batter:

  • 4 egg yolks
  • ⅔ cup sugar
  • 1 tsp vanilla extract
  • ⅓ cup milk
  • ⅓ cup oil
  • 1 cup flour
  • 1 tsp baking powder

Additionally:

  • ⅓ cup cocoa powder
  • 4 canned peach halves
  • powdered sugar for dusting

Instructions
 

  • Preheat oven at 340°F
  • Cut the peach halves into quarters. Arrange them in a 9-inch bundt pan.
  • Separate the eggs and place the yolks and egg whites in separate bowls. Add sugar to the egg whites and beat until stiff and glossy. Gradually add milk, oil, and vanilla extract while continuing to beat. Sift in the flour and baking powder and mix well.
  • Add sugar to the egg yolks, then add milk, oil, and vanilla extract. Finally, sift the flour and baking powder into the batter. Mix everything well. You should now have two bowls with two different colored batters.
  • Pour about half of the white batter into the cake pan over the peaches.
  • Sift cocoa powder generously over the white batter.
  • Pour half of the yellow batter into the cake pan and sift cocoa powder generously over the batter.
  • Repeat with the remaining batter and cocoa powder. The top layer should be yellow batter. Bake for 50 minutes.