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By The Food Flamingo
Peaches And Cream Cake
17 steps
Prep:1h 30minCook:40min
This peaches and cream cake is perfect for summer! Layers of a light sponge cake that's soaked in a peachy syrup, filled with cubes of peaches and covered in an airy whipped cream frosting, heavenly!
Updated at: Thu, 17 Aug 2023 12:02:53 GMT
Nutrition balance score
Unbalanced
Glycemic Index
66
Moderate
Glycemic Load
23
High
Nutrition per serving
Calories256.6 kcal (13%)
Total Fat11.7 g (17%)
Carbs34.9 g (13%)
Sugars25.6 g (28%)
Protein4 g (8%)
Sodium158.7 mg (8%)
Fiber0.8 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
For The Sponge Cake
4eggs
¾ cupgranulated sugar
4 Tbspwater
1 Tbspvegetable oil
1 cupall purpose flour
+ 2 tbsp
2 tspbaking powder
¼ tspsalt
1 tspvanilla extract
For the peach filling
For the whipped cream frosting
Instructions
For the cake
Step 1
Preheat the oven to 160 degrees Celsius or 320 degrees Fahrenheit. Grease and line a 6 inch round cake pan with parchment paper.
Step 2
In a medium sized bowl whip the egg white with 1/4 cup of the sugar, using a hand or stand mixer (or a whisk) until stiff peaks form (3-4 minutes).
Step 3
In a separate bowl, combine together the egg yolks and the rest of the sugar. Beat until pale (2 minutes). Add in the water, vegetable oil and vanilla extract and mix.
Step 4
Sift in the all purpose flour, baking powder and salt. Mix until the flour is fully incorparated.
Step 5
Add 1/3 of the whipped egg whites into the egg yolk mixture and fold to combine.
Step 6
Add all of the egg yolk mixture into the remaining whipped egg whites. Carefully fold together until incorporated. DO NOT OVERMIX.
Step 7
Pour the batter into the pan and bake for 40 minutes or until a toothpick comes out clean.
For the peach filling and syrup
Step 8
Remove the pit and cut the peaches into small cubes, peel them if you prefer.
Step 9
In a small sauce pan combine the chopped peaches, brown sugar, white sugar and lemon zest.
Step 10
Cook on medium-high for 5 minutes.
Step 11
Strain the peaches into a bowl to separate the peaches from the syrup. Refrigerate to cool them completely.
For the whipped cream frosting
Step 12
Using a hand or stand mixer (or whisk) whip chilled heavy cream with the powdered sugar and vanilla extract until stiff peaks form (6-7 minutes).
Assembly
Step 13
Place the first layer of cake on the cake board and brush on some of the peach syrup from earlier. Add layer of whipped cream on top.
Step 14
Add 3-4 tablespoons of the peaches, add a little more cream on top and spread it out.
Step 15
Place the next layer on top and repeat the first step.
Step 16
Once the layers are done add the remaining whipped dream on top and on the side or just on top. Add some fresh peaches on top to decorate.
Step 17
Enjoy!
View on thefoodflamingo.com
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