Peaches And Cream Cake

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This peaches and cream cake combines 2 layers of soft & fluffy vanilla sponge with fresh cream, peach jam and plenty of juicy fresh peaches. Light, fruity and perfect for summer this peach cream cake is a beautiful cake for celebrations or a summery tea time treat.

Prep Time30

Cook Time28

Total Time58

Course: Dessert, Snack

Cuisine: British, Worldwide

Diet: Vegetarian

Servings:

Calories: 456kcal

Author: Jane Coupland

Equipment

2 x 8-inch (20cm) sandwich cake tins

Ingredients

240 g Butter or baking margarine room temperature
240 g Caster sugar
4 Eggs large, free range
1 Tablespoon Vanilla Extract
3 Tablespoons Milk
240 g Plain Flour
2 Teaspoons Baking Powder
4 Tablespoons Peach Jam
400 ml Double Cream
1 Peach or 2 peaches if you would like to cover the top entirely

Instructions

Preheat oven to 170℃/ 340℉ and grease and line your baking tins (grease the sides and bases and line the bases with baking parchment).
Use electric beaters to cream the butter and sugar together until light and fluffy - approx 2-3 minutes.
240 g Butter or baking margarine, 240 g Caster sugar
Separate the egg whites and yolks. Reserve the whites for later. Beat the yolks into the creamed ingredients along with the vanilla extract.
1 Tablespoon Vanilla Extract, 4 Eggs
Mix the flour and baking powder together in a bowl, sieve half into the batter and fold it in using a large metal spoon.
240 g Plain Flour, 2 Teaspoons Baking Powder
Now stir in the milk and then sieve the remaining flour into the bowl and fold in. It will be relatively thick compared to regular cake batter, but don't worry.
3 Tablespoons Milk
Whisk the egg whites to firm peaks (using clean beaters). Stir a large spoonful into the cake batter and then fold the remaining egg white in until no streaks remain.
Divide the cake batter evenly between 2 prepared baking tins, spead it out and attach baking bands to your tins if desired (these give an even bake). Cook for approximately 27-30 minutes until a cocktail stick poked into the centre comes out clean.
Let the cakes rest in the tins for 2 minutes then carefully turn them out and let them cool completely on a wire rack.
When cold spread the jam over 1 layer of sponge cake.
4 Tablespoons Peach Jam
Whip the cream to soft peaks and spread half of it over the jam then top with the remaining layer of sponge cake.
400 ml Double Cream
Pile the rest of the cream onto the top and spread it out. Cut the peach into 16 wedges and arrange around the cake evenly.
1 Peach

Notes

Use ripe peaches: Ensure your peaches are sufficiently ripe. If they are hard they will not be so pleasant to eat. Ideally use peaches with a little give when squeezed very gently. They will be juicy and soft throughout.
Preheat the oven and prepare the baking tins before baking commences: The sooner the cake batter gets into the oven once it is mixed the better the rise of the cakes will be.
Always grease and line your baking tins: Even if tins are non-stick, this is the best way to ensure your cakes never get stuck in the pans.
Measure your ingredients accurately. Using grams (along with a set of digital scales) is a much more accurate measuring system than cups. For this reason, I never list cup measurements.
Use the correct tin size: For this recipe you will need two 8-inch round tins. Don't use tins that are too small or large as bake times will vary, the batter may overflow as it cooks and the thickness of the finished cakes may disappoint.
Peaches not in season? Tinned peaches (in juice not syrup) are ideal to use in this peach sponge cake recipe when fresh peaches are out of season.

Variations

Peach and lavender cake: Add 1 tablespoon of homemade lavender syrup into the cream before whipping it and garnish with a couple of stems of fresh or dried lavender.
Peach melba cake: The classic combination of peaches and raspberries works well in this cake. Decide between peach or raspberry jam and then include a mix of both fruits on the top (and in the middle).
Strawberry & peach cake: Use a combination of fresh strawberries and peaches and pick between filling your cake with strawberry jam or peach jam.
Peach & Mango Cake: Use equal quantities of fresh peach and fresh mango to top (and fill) your cream cake. Mango jam is hard to find, so go with the peach jam.
Blueberry peach cake: Use St Dalfour blueberry fruit spread in place of the peach jam and include a few fresh blueberries on top of the cake along with the fresh peaches.
Peach & blackberry cake: Try blackberry jam along with the peaches - it's a great way to add a little berry tartness to your fresh peach cake.

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