Peaches And Cream Cake

chefs-mate chefs-mate 0 Comments
Servings: 9 servings Difficulty: Advanced
Jump To Recipe Print Recipe
A light sponge cake layered with sweet peaches and whipped cream
Peaches and Cream Cake recipe image
Peaches and Cream Cake recipe image
Print Recipe

Peaches And Cream Cake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 9 servings Calories: 384.5

Description

This elegant Peaches and Cream Cake features a delicate, airy sponge infused with vanilla and walnuts, layered with juicy sweet peaches and rich whipped heavy cream. The combination of the tender cake, fresh fruit, and cool cream creates a refreshing yet indulgent dessert perfect for summer gatherings or special celebrations. The addition of cream sherry adds a sophisticated depth of flavor that complements the natural sweetness of the peaches. Simple to assemble with common pantry ingredients, this recipe delivers a homemade feel with professional results. It is a wonderful way to end a meal, offering a balance of texture and flavor that appeals to both children and adults. Serve chilled for the best experience.

Ingredients

Directions

  1. Preheat oven to 350°F (175°C).
  2. Sift cake flour, baking powder, and salt together onto waxed paper or a small bowl. Stir in the finely chopped walnuts.
  3. Lightly grease an 8x8x2 3/4-inch square pan or a springform pan.
  4. In a medium bowl, beat eggs with an electric mixer at high speed until frothy and slightly thickened, about 1 minute.
  5. Gradually add sugar while continuing to beat at high speed. Beat until the mixture is very thick, pale, and creamy, about 5 minutes.
  6. Stir the water and vanilla extract into the egg mixture.
  7. Gently fold the flour mixture into the egg mixture using a spatula, being careful not to deflate the batter.
  8. Pour the batter into the prepared pan and smooth the top.
  9. Bake for 35 minutes or until the center springs back when lightly touched with a fingertip.
  10. Cool the cake in the pan on a wire rack for 5 minutes.
  11. Loosen the cake around the sides with a knife. If using a springform pan, release the ring. Loosen from the bottom and remove from the pan.
  12. Transfer the cake to a wire rack and cool completely.
  13. Once cool, carefully cut the cake horizontally into 3 thin layers.
  14. Drain the peaches, reserving the syrup. Slice the peach halves if desired.
  15. In a small bowl, combine 3 tablespoons of the reserved peach syrup with the cream sherry.
  16. Whip the heavy cream in a chilled bowl until stiff peaks form.
  17. Place the first cake layer on a serving plate. Brush with some of the sherry syrup. Spread a layer of whipped cream and place peach slices on top.
  18. Repeat with the second cake layer, sherry syrup, whipped cream, and remaining peaches.
  19. Top with the third cake layer. Brush with remaining syrup.
  20. Cover the top and sides with the remaining whipped cream. Garnish with halved walnuts.
  21. Refrigerate for at least 30 minutes before serving to allow the cake to set.

Nutrition Facts

Servings 9 servings

Amount Per Serving
Calories 384.5kcal
% Daily Value *
Total Fat 26.9g42%
Saturated Fat 13.7g69%
Cholesterol 66.0mg22%
Sodium 702.9mg30%
Total Carbohydrate 32.0g11%
Dietary Fiber 1.8g8%
Sugars 5.9g
Protein 5.2g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cake, peaches, cream, dessert, sponge, whipped cream, walnuts, sherry, vanilla, baking, layer cake, summer dessert, fruit cake, light cake, party dessert
Recipe Card powered by WP Delicious