Peach Cake with Chocolate

Fan setting works particularly well here because the cake bakes more evenly in a bundt pan.

Tap out any excess breadcrumbs gently; this results in a finer crust.

Make sure the bowl and beaters are fat-free, otherwise the egg whites won't hold.

If using canned peaches, pat the pieces briefly on kitchen paper to remove excess moisture so the batter doesn't become too wet.

The butter should be really soft so the mixture becomes especially airy.

Incorporate the yolks one at a time so the mixture binds better and is less likely to curdle.

Coating the peaches and chocolate in flour helps prevent them from sinking while baking.

Don't overmix, otherwise the cake becomes dense.

Use a spatula to fold from the bottom up to preserve as much air as possible.

Tap the pan lightly on the work surface once or twice to remove large air bubbles.

Do the skewer test towards the end; if the cake browns too much, cover loosely.

Only dust with powdered sugar after cooling so it doesn't melt.