Chili Hazelnut Cake - cooking recipe

Ingredients

4 medium eggs, separated
150 g caster sugar
1 tsp vanilla essence
75 g plain flour
25 g cornflour
1 tbsp baking powder
50 g ground hazelnuts
1 tsp chilli flakes
225 g red currant jelly
1 can peach halves, drained
100 g cream cheese
None None red sugar, for decoration

Preparation

Preheat oven to 350\u00b0F. Whisk the egg whites with 2 tbsp cold water while slowly adding 1/2 cup sugar and vanilla extract. Stir in the egg yolks one at a time, then fold in the flour, cornstarch and baking powder. Gently stir in the hazelnuts and chili flakes, then transfer to a lined 9 x 9 inch baking pan and bake for about 20 minutes. Remove and allow to cool on a wire rack.
Remove from the pan and cut into 12 evenly sized strips. Heat the jelly in a pan until liquid and spread over the cakes.
Puree the peaches with 1/4 cup sugar. Mix with the cream cheese and refrigerate for 15 minutes, then transfer to a piping bag and decorate the cakes. Sprinkle with red sugar and serve.