Peaches and Cream Sponge Cake
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- 5 eggs, at room temperature
- 150 g Pams caster sugar
- 160 g Pams plain flour
- 5 g (1 tsp) Pams baking powder
- few drops vanilla extract (optional)
- 50 g Pams butter, melted
- 4 tbsp Pams raspberry jam
- 500ml freshly Pams cream
- a little Pams icing sugar
- few drops vanilla extract
- 1 can peaches, drained in a sieve
- handful of fresh or frozen raspberries
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- Pre-heat oven to 190°C. Grease and flour a 20 cm round cake tin.
- In an electric mixer and using the whisk attachment, whisk together warmed eggs and sugar to the ribbon stage (this is when the mixture is thick, and when trailed on itself it will hold its own weight for about 10 seconds before sinking into the mixture).
- Sieve flour and baking powder together and carefully fold through the foam mixture. Once flour is three-quarters folded through the egg/sugar foam, add melted butter and continue to fold through gently; avoid over-mixing at this stage or you will lose all the precious air bubbles you have created.
- Immediately place mixture in the prepared cake tin. Bake until sponge is set, approximately 25–30 minutes. Cool completely in the tin.
- When cool remove from the tin and cut horizontally into three equal layers. Whip cream with sugar and vanilla until fairly firm. Spread raspberry jam on the first layer of sponge and spread a layer of whipped cream on top of that. Add some chopped pieces of peach, then place the next layer of sponge on top and press down lightly.
- Spread another layer of whipped cream on the second layer of sponge, add some chopped pieces of peach and top with the final layer of sponge, pressing down lightly again.
- Finally spread remaining whipped cream on the top layer of sponge, leaving a clear ring about 1.5 cm from the edge. Arrange thin slices of peach around the outside and add raspberries to the middle. Lightly sprinkle the raspberries with icing sugar.
Images from The Great New Zealand Baking Book copyright © Lottie Hedley