Peach sponge cake with whipped cream

Peach and Whipped Cream Sponge Cake – A Sweet Memory from the East

Preparation time: 30 minutes
Baking time: 10 minutes
Total time: 40 minutes
Number of servings: 8

Welcome to my kitchen! Today, I will share with you a recipe for peach sponge cake with whipped cream, inspired by a unique culinary experience I had recently. This cake is simple yet incredibly delicious, and it will surely bring joy to any table. So, let’s get started!

A bit of history

The sponge cake is a classic base often used in desserts due to its light and fluffy texture. Its origins are believed to be in medieval cake recipes, highly appreciated for its ability to be combined with various fillings and flavors. Today, I will show you how to enrich it with juicy peaches and fine whipped cream for an unforgettable culinary experience.

Necessary ingredients

- 7 eggs
- 7 tablespoons of brown sugar (powdered)
- 7 tablespoons of flour
- 1 packet of vanilla (or 1 teaspoon of vanilla essence)
- 1 pinch of salt
- 250 ml of liquid cream
- 1 teaspoon of lemon juice
- 1 jar of canned peaches (about 400 g)
- 3 g of agar-agar (or 1 packet of Dr. Oetker Tort Jelee)
- ½ jar of peach jam
- Vanilla (optional, for whipped cream)

Details about ingredients

- Brown sugar adds a caramelized hue, but you can also use white sugar if you prefer.
- Agar-agar is a natural gelling agent, ideal for vegans. If you don’t have it, you can use store-bought jelly.
- Canned peaches are excellent, but nothing compares to fresh peaches. If you have the chance, use them!

Step-by-step preparation

1. Beat the egg whites: Start by separating the egg whites from the yolks. Beat the egg whites until they become firm and shiny. This step is essential for achieving a fluffy sponge.

2. Mix the yolks: In another bowl, add the yolks, brown sugar, and vanilla. Mix well until the mixture becomes creamy and light in color.

3. Incorporate the flour: Sift the flour and add it, spoon by spoon, to the yolk mixture. Make sure to mix gently to avoid losing the air in the mixture.

4. Add the egg whites: Carefully fold in the beaten egg whites using a spatula, in a bottom-up motion. This way, you will maintain the fluffy texture of the sponge.

5. Bake the sponge: Prepare a baking tray with greased parchment paper. Pour the sponge mixture and level the surface. Bake in a preheated oven at 180 degrees Celsius for 10 minutes. Use the toothpick test to check if it’s baked.

6. Cool the sponge: After baking, let the sponge cool completely in the tray, then cut it into three equal pieces horizontally.

7. Whip the cream: In a cold bowl, whip the liquid cream until fluffy. Add the lemon juice and, if desired, a pinch of vanilla, continuing to whip until it thickens.

8. Prepare the peach puree: From the canned peaches, keep a quarter to cut into small pieces. The rest will be turned into puree using a blender.

9. Prepare the jelly: If using agar-agar, mix it with 25 ml of water and 25 ml of syrup from the can and boil for 5 minutes. If using Tort Jelee, follow the instructions on the package. Combine with the peach puree and jam.

10. Assembling the cake: On a platter, place the first layer of sponge. Spread a layer of whipped cream, then add another layer. Repeat the process, finishing with a final layer of sponge. On top, add the peach jelly, ensuring it is even.

Serving and suggestions

This cake is perfect for serving on special occasions or simply as a delicious dessert after dinner. You can accompany it with fruit tea or fresh lemonade to complete the tasting experience.

Tips and variations

- Seasonal fruits: Instead of peaches, try using strawberries or raspberries for an equally delicious version.
- Dairy-free: If you want a vegan version, use coconut cream and replace the eggs with a mixture of applesauce and water.
- Peach preserve: If you have homemade peach preserve, use it instead of jam for an extra flavor boost.

Frequently asked questions

1. Can I use fresh peaches? Absolutely! Fresh peaches will add fabulous flavor and texture.

2. How can I store the cake? Keep it in the refrigerator in an airtight container, where it will stay fresh for 2-3 days.

3. Can I make the cake a day in advance? Yes! It’s a cake that improves as the flavors meld together.

Now that you have all the necessary information, it’s time to put on your apron and start preparing this delicious peach sponge cake with whipped cream. Don’t forget to share the result with your loved ones – this cake is made to be enjoyed together! Enjoy your meal!

 Ingredients: 7 eggs, 7 tablespoons of brown sugar (powdered), 7 tablespoons of flour, vanilla, a pinch of salt, 250 ml of liquid cream, 1 teaspoon of lemon juice, 2 tablespoons of, 1 jar of canned peaches, 3 g of agar-agar (or use jelly from Dr. Oetker, jelly cake 1 packet), 1/2 jar of peach jam, vanilla.

 Tags:  sponge cake with fruit