Place the sugar, vanilla, butter and oil into a large bowl or free standing mixer and beattogether until light and fluffy, this will tack about 3-4 minutes or a bit longer if your using a handheld whisk
Add your eggs one at a time, beating inbetween each egg until completely combined andscraping down the sides as you go
Into another bowl add in your flour, baking powder and salt and combine. You then want to gently fold half of this into your butter and egg mixture
Start adding in your milk and mix to combine. It will start to look quite runny and even curdledbut don’t worry!
Finally add in the remaining dry ingredients and fold again until completely combined into a smooth batter
Divide the batter into tins. I have used three 6 inch tins but it will also make two 8 inch layers. Place into the oven and bake for 35-40 minutes for the smaller tins or 20-25 minutes if your using 8 inch tins. Once baked leave to cook completely
While your cake is cooling you can make the filling. Add the cream, marscapone, vanilla andicing sugar into a bowl and whisk until it’s thickened with soft peaks. You can taste forsweetness at this point and always add more sugar if needed
Once your cake is cool you can start assembling it. If your cake has domed at all while baking you can trim this so you have a flat top to work with. Place your bottom layer on a cake stand or nice plate and add a nice dollop of your whipped cream and spread to the edges. Then add some of your delicious peach Jam. Add on your second cake layer and repeat with the cream and jam and finally add your top layer of cake
Spread on the remaining cream and decorate with fresh peaches, raspberries and flowers if your using and adding little spoons of the jam to fill in any gaps. Enjoy!
