Chili Hazelnut Cake

• 4 medium eggs separated
• 1 1/4 cups caster sugar
• 1 teaspoon vanilla essence
• 5/8 cup plain flour
• 3 7/16 tablespoons cornflour
• 1 tablespoon baking powder
• 2/3 cup ground hazelnuts
• 1 teaspoon chilli flakes
• 11/16 cup red currant jelly
• 1 can peach halves drained
• 6 7/8 tablespoons cream cheese
• sugar for decoration

1. Preheat oven to 350u0b0F. 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.
2. Remove from the pan and cut into 12 evenly sized strips. Heat the jelly in a pan until liquid and spread over the cakes.
3. 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.

eggs, caster sugar, vanilla essence, flour, cornflour, baking powder, ground hazelnuts, chilli flakes, red currant, peach, cream cheese, sugar

Taken from www.yummly.com/recipe/Chili-Hazelnut-Cake-1411724 (may not work)