Sift cake flour, set aside. Grease and line a 20cm round pan, set aside. Pre-heat oven to 180degC. Position rack at the lower bottom of the oven.
With an electric mixer, whisk eggs and sugar & salt on HIGH speed for about 5 to 7 mins, until the batter double in volume and is ribbon-like (the beater should leave a ribbon-like texture when the batter is lifted up). Turn to LOW speed and whisk for another 1 to 2 mins. Whisking at low speed helps to stabilise the air bubbles in the batter.
Add sifted cake flour into the batter. With a spatula, gently fold in the flour until well blended.
With a spatula, mix about 1/3 of the batter with the salad oil in a separate bowl. Fold in this mixture into the remaining batter. This method will help to ensure the oil will be fully blended and at the same time will not deflate the batter.
Add in fresh milk and fold in gently with spatula.
Pour the batter into the pan and bake for 35 mins, or until a skewer inserted in the centre comes out clean. Unmold and cool completely.
Assemble the cake
With an electric mixer, whip the whipping cream still stiff.
Slice the cake horizontally into 3 layers. Place one of the cake layers cut-side down on a cake plate.
Spread the whipped cream over the layer. Arrange rings of peach slices to cover the whole layer. Fill with some more whipped cream. Top with the second cake layer, cut-side up.
Repeat step 3 for the second cake layer. Top with the third layer.
Spread the whipped cream over the top and side of the cake. Decorate as desired.
(**Note: Salad oil is a term which I have translated from the Chinese recipe. It refers to vegetable oil. You can use sunflower oil, canola oil, olive oil, as long as the type of oil you use doesn't give a strong smell.)
