Peaches and Cream Cake

Yummy peaches and cream cake 😋
Sponge cake:
4 eggs 
1 1/4 cups flour 
1/2 cup corn starch
1/2 cup milk
3/4 cup sugar 
1tsp vanilla extract 
Pinch of salt
2 tsp baking powder 
1 cup of peach juice to brush onto the cake layers 
Icing: 
1.2 cups sour cream
1 1/4 cups heavy cream
1 cup confectioners sugar 
1 tsp vanilla extract 
8 oz canned peaches (cubed)

To make the batter, combine and sift all of the dry ingredients and set it aside . Seperate egg whites from the yolks. In a mixing bowl beat egg whites with a pinch of salt until stiff peaks form and set it aside . In a seperate bowl combine egg yolks,sugar,vanilla extract ,milk and mix until well combined, then slowly in small portions begin to add dry ingredients. Now fold in the egg whites into the batter. Line two 9" pans with parchment paper and evenly divide batter between the two pans. Preheat your oven to 350° and bake 30-40min or until toothpick comes out dry and clean. Its highly suggested not to open the oven door for the first 25 min into the baking . Once the cake layers are baked place them on a wire rack to completely cool. Meanwhile let's work on the icing. In a bowl of your mixer whip up cold heavy cream until stiff peaks and set it aside. In a different bowl combine sour cream, confectioners sugar and vanilla extract and mix until smooth. Now to our sour cream mixture slowly fold in the whipped cream . Save some of the icing for the top and the sides of the cake . To the rest of the icing add cubed peaches. To assemble the cake , take each cake layer and slice it in half so you should have total of 4 layers . Take the first cake layer and brush some peach juice on it to moisten the cake, then put peaches and cream icing , continue with all the cake layers. Place the cake into the fridge for 30 min to cool before icing top and sides . For decor I sliced some canned peaches and layered them on top and for the sides I used cookie crumbs .