Peaches & Cream Sponge Cake
An Original Recipe by Lorraine Elliott
Preparation time: 45 minutes
Cooking time: 30 minutes
Serves: 6-8
For sponge cake
- 3 large eggs, room temperature
- 60g/2.1ozs. caster or superfine sugar
- 60g/2.1ozs. cake flour*sifted
- Pinch salt
- A few drops peach flavouring (optional) or 1 teaspoon vanilla
For Filling:
- 650ml/22flozs. cream
- 5 tablespoons caster or superfine sugar
- 1/2 teaspoon vanilla bean paste
- 2 peaches, skinned and sliced or 200g/7ozs tinned peaches
Buyer's tip: you can buy cake flour from the supermarket. If you want to make 1 cup of cake flour replace 2 tablespoons of plain all purpose flour with cornflour or fine cornstarch and whisk together
Step 1 - First prepare your steamer or large pot by having it already simmering with water with a trivet at the base and ensure that your tin fits inside the pot and lid. Line the base of a 6inch/15cm round tin but do not grease the sides. My tin was not non-stick.
Step 2 - Place eggs in the bowl of an electric mixer with the sugar and whisk for 6-7 minutes or until triple in size and very pale and fluffy. Add the salt and flavouring or vanilla and whisk for another 30 seconds or until incorporated.
Step 3 - Take the already sifted flour and sift over the egg mixture in 3-4 lots folding it in well. Make sure you get the streaks of flour that are hidden towards the bottom of the bowl. You want the texture to produce ribbons when you scoop it up and let it fall. Scoop into the tin and tap the tin on the counter gently to bring out any air bubbles to the surface. Cover with aluminium foil and steam for 25-30 minutes.
Step 4 - Remove from the pot and place a sheet of parchment on a cooling rack. Remove the foil and place the parchment lined cooling rack on top and turn upside down so that the cake cools upside down. When cool the cake should slide out of the tin easily but you can use a thin knife to ease it out if it needs it. Peel off the parchment and wrap in cling film. It will store for 2-3 days at room temperature.
Step 5 - Chill your mixing bowl and beater for 30 minutes. Then take out of the fridge and whip cream, sugar and vanilla in the chilled bowl until stiff peaks form. Slice the cake in two or three horizontally and spread a little cream on the base. Then place peach pieces over the cream and then cover with a thick layer of cream so that the peaches are covered in cream. Repeat with the remaining layers. Cover the top and sides of the cake in the cream. Decorate with pieces of peach (use the centre pieces of each peach segment) and pipe rosettes on top in cream. Store in the fridge.