Vanilla Peach Layer Cake 

Vanilla Peach Layer Cake
Ingredients:
For sponge cake:
5 large eggs, room temperature
130g sugar
1tsp vanilla extract
30g potato starch
130g all-purpose flour
Cream Cheese Frosting
400g cream cheese, softened
150g powdered sugar
1tsp vanilla extract
500ml whipping cream (35% fat), chilled
For filling:
500g canned peaches
50 ml simple syrup
For decoration:
1 can of canned peach halves
mint leaves
1.Preheat oven to 350°F (180°C). Prepare 9 1/2 inch (24cm) round cake pan with parchment paper circle in the bottom and grease the sides.
2. In the large bowl, beat eggs with electric mixer on high speed unit 1 min until foamy. Gradually add sugar then continue beating on high for 8-10 minutes or until the mixture is pale and tripled in volume. Then add vanilla extract.
3. Stop using the mixer, gradually add potato starch and all-purpose flour. Fold gently with a spatula or big spoon until all lumps are gone! (Check the bottom of the bowl carefully! Flour sank to the bottom of the bown. Cake batter should be lump free).
4. Poor the cake batter into the baking pan and bake for 40-450 minutes or until golden brown and a toothpick inserted into the center comes out clean.
5. Let pans cool on a cooling rack for 10 minutes.
6. Remove the sponge cake from the oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
7. To make the frosting, beat the cream cheese with powdered sugar and vanilla extract until smooth.
8. In another bowl whip the cream until stiff peaks form. Gradually fold into the cream cheese mixture until well combined.
9. Canned peaches cut into small cubes.
10. Assemble the cake. Divide the sponge cake in 3 layers. Place one cake layer on your serving plate. Soak layer with simple syrup.
11. Spread about 1 cup of the frosting. Spread the frosting into an even layer. Pipe a dam of frosting around the edge of the cake and then fill it with roughly 1/2 of the peaches.
12. Add the second layer of cake, soak with simple syrup then repeat another layer of frosting and filling.
13. Add the final layer of cake on top and soak with simple syrup. Cover top and sides with remaining frosting. Refrigerate the cake until firm and sturdy, about 2-4 hours.
14. Make the peach rose: Thinly slice the peach halves, and arrange on the surface of the cake to make a rose pattern. Start from the outside of the cake and work inwards, slightly overlapping each peach slice to look like petals. Decorate the cake with remaining cream cheese frosting and fresh mint leaves.