• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Chipa by the Dozen
  • Home
  • Recipes
  • About
  • Navigation Menu: Social Icons

Inicio » Peaches and Cream Sponge Cake

Peaches and Cream Sponge Cake

May 4, 2018 by Lizet Flores de Bowen 29 Comments

Jump to Recipe Print Recipe

Spongy and soaked with delicious peach syrup. This cake is pretty enough to be the centerpiece on your Mother's Day table.

This is one of my favorite cakes. Brings back memories of my childhood. My mom used to make something similar for my birthdays, she added a few layers of meringues that really takes it to another level. Unfortunately, my oven does not keep the right temperature to bake the meringues, so I console myself with this simple peaches and cream sponge cake.

This sponge cake is very light, tender and not very sweet. I used canned peaches because I like to use part of the syrup to brush the top of the cakes; having peaches as the first layer, you ensure that it remains moist. The whipped cream gives it the perfect sweetness.

sponge cake batter in a round cake pan

To make sure your cake rises well, it is important to fold gently and not over mix the flour with the yolk mixture and then with the egg whites. It is also important to use un- greased cake pans and do not open the oven door while your cakes are in there.

torta esponja cocinada en un molde redondo

Something I learned recently, is to add some low fat powdered milk to the cream before beating it (besides putting in it in the freezer 10 minutes before using it). This helps stabilize the cream (you won't get watery cream after a few hours). You can skip this if you are going to eat the cake right away.

torta esponja, con una capa de duraznos y crema encima

If you would like to cover the entire cake with cream, beat 3 cups of cream and maybe add a tablespoon of sugar.

Torta de crema y duraznos / Peaches and cream sponge cake

I prefer to eat this cake the next day when the cake has absorbed the yummy syrup. Enjoy!

Are you doing something special with or for your mom? Mine is in another country, and it's a time to remember the beautiful moments we've spent together. This year I’ll share it with other moms with young children and encourage them in the work they are doing. Happy Mother's Day!

If you liked the recipe above, please consider rating the recipe and leaving a comment below! and share your picture on Instagram with the hashtag #chipabythedozen

I'm sharing this recipe at Fiesta Friday hosted by Angie and her co-host this week is Antonia @ Zoale.com. Come check out the delicious recipes!

peaches and cream sponge cake
Print Recipe
5 from 8 votes

Peaches and Cream Sponge Cake

Spongy and soaked with delicious peach syrup. This cake is pretty enough to be the center piece on your Mother’s Day table.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Dessert
Cuisine: Bolivian
Servings: 16
Calories: 348kcal
Author: Lizet Bowen

Ingredients

Cake:

  • 6 eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 cup sugar (200 g)
  • 1-1/4 cup self-rising flour (156.25 g)
  • 1/2 cup sugar (100 g)

Filling:

  • 2 cups whipping cream
  • 4 tablespoons sugar
  • 1 tablespoon low fat powdered milk
  • 1 sliced canned peaches (280g /9.8 oz)

Instructions

  • Half an hour before making the cakes: separate the egg whites from the egg yolks and allow them to stand at room temperature. In a big mixing bowl beat with an electric mixer the egg yolks for 5 minutes on high. Add the vanilla and almond extracts, and milk; beat on low until combined. Gradually beat in the 1 cup of sugar at low speed (add 2 tablespoons at a time). Increase to high speed; beat until mixture thickens and doubles in volume (about 5 minutes).
  • Sprinkle 1/4 cup of flour over the egg yolk mixture and fold until combined. Repeat with the rest of the flour, using only 1/4 cup of flour at a time. Set aside.
  • Wash the beaters well. In a large mixing bowl beat the egg whites until soft peaks form (about 3 minutes). Gradually add the 1/2 cup of sugar, beating on high speed until stiff peaks form. Fold 1 cup of the beaten egg white mixture into the egg yolk mixture; add the remaining egg white mixture and fold again. Pour into 2 un-greased 9.5x1-3/4-inch round cake pans.
  • Bake at 325°F/162.7°C for 30 to 35 minutes. Cool thoroughly and loosen sides of cake from pan and remove from pan.
  • For the filling: In a medium mixing bowl beat the cream, sugar and powdered milk until firm peaks form, about 5 minutes.
  • To assemble, place a cake layer on a cake plate. Poke the cake with a fork. Pour 4 tablespoons of peach syrup. Add a layer of peaches, making sure you cover the whole cake. Add a layer of cream (about 3/4 of the cream) (I used Wilton 2D tip). Top with the remaining cake layer. Pour 4 tablespoons of syrup. Spread a thin layer of cream. If desired, pipe some cream on the cake. Add some peaches. 

Notes

Store in the refrigerator until ready to serve.

Nutrition

Calories: 348kcal
Peaches and cream sponge cake

 

 
Torta de zanahoria, piña y nueces / Carrot, pineapple, nut cake - See more at: http://chipabythedozen.blogspot.com/#sthash.YUP9KEIX.dpuf

 

More Cakes & Cupcakes

  • Banana Cake with Dulce de Leche Frosting
  • Easy Tangerine Cake
  • Passion Fruit Tres Leches Cake
  • Delicious Cakes and Cupcakes for Mother's Day

Filed Under: Cakes & Cupcakes

Reader Interactions

Comments

  1. Renee Button

    July 09, 2022 at 11:54 pm

    Thank you for posting this, I needed something using canned peaches, as the ones in the stores are not yet ripe, and I want to do this NOW!
    Can you pease clarify, the Ingredients List for Cake has 1 cup sugar, but the instructions for the yolk mix adds 1 cup sugar, and the egg white instructions say to add 1/2 cup sugar.
    Should the Ingredients List for Cake list 1 1/2 cups sugar?
    My cakes are in the oven (I followed the instructions as opposed to the Ingredients List).
    Thank you!

    Reply
    • Lizet

      July 10, 2022 at 1:48 pm

      Hello.
      The recipe card says 1cup sugar, then flour, and underneath that 1/2 cup sugar.
      So you did it right.
      Enjoy your cake!

      Reply
      • Renee Button

        July 11, 2022 at 5:59 am

        Thank you; the cake turned out fantastic - so light and fresh!

      • Lizet

        July 11, 2022 at 10:09 pm

        I'm glad it turned out great. 🙂

  2. Maryanne

    April 26, 2021 at 2:38 pm

    Can’t wait to make this. I would like to make cake the night before should they be stored in fridge or is counter ok?

    Reply
    • Lizet

      April 29, 2021 at 5:01 pm

      In the fridge. I hope you like it!

      Reply
  3. Jennifer

    March 07, 2019 at 8:23 pm

    BEST PEACH CAKE EVER!!!!!! I will be making this for brunch!

    Reply
    • Lizet Flores de Bowen

      March 08, 2019 at 3:52 pm

      I hope you like it Jennifer!

      Reply
  4. Liz

    March 07, 2019 at 3:02 pm

    YUM! Peaches and cream are like the ultimate summer dessert! This sponge cake has me excited for warmer weather!

    Reply
    • Lizet Flores de Bowen

      March 08, 2019 at 3:51 pm

      Yes. Perfect for summer. We're just finishing up our summer 🙂

      Reply
  5. Veena Azmanov

    March 07, 2019 at 2:51 pm

    Never thought of peach as an option to use as a topping over cakes. Looks so yummy and tasty. Thanks for your lovely recipe too.

    Reply
    • Lizet Flores de Bowen

      March 08, 2019 at 3:50 pm

      Thanks for coming by Veena 🙂

      Reply
  6. Toni

    March 07, 2019 at 2:37 pm

    This was such a gorgeous dessert! Such a huge hit!

    Reply
    • Lizet Flores de Bowen

      March 08, 2019 at 3:50 pm

      Thanks, Toni 🙂

      Reply
  7. Julia

    March 07, 2019 at 2:26 pm

    Your sponges look so perfect! Thanks for the powder milk tip!

    Reply
    • Lizet Flores de Bowen

      March 08, 2019 at 3:50 pm

      Thanks, Julia!

      Reply
  8. Emily

    March 07, 2019 at 2:14 pm

    What a great tip about the powdered milk! I'd never heard of that before. Great recipe!

    Reply
    • Lizet Flores de Bowen

      March 08, 2019 at 3:50 pm

      Thanks, Emily! yes, powdered milk works great for stabilizing cream. 🙂

      Reply
  9. Confused

    November 24, 2018 at 6:29 pm

    When does the milk go in ?? Oh dear...

    Reply
    • Lizet Flores de Bowen

      November 25, 2018 at 8:57 pm

      Thanks for noticing! it goes with the egg yolks.

      Reply
  10. Lathiya

    May 11, 2018 at 5:16 pm

    The cake looks awesome..Thank you for sharing the tips..very useful

    Reply
    • Lizet Flores de Bowen

      May 11, 2018 at 8:44 pm

      Thank you Lathiya!

      Reply
  11. Jhuls @ The Not So Creative Cook

    May 06, 2018 at 9:31 am

    Can I please have a slice? This looks so good!!

    Reply
    • Lizet Flores de Bowen

      May 06, 2018 at 8:45 pm

      I would love to share a piece with you! Thanks for coming by.

      Reply
  12. Julia

    May 05, 2018 at 2:54 am

    I’d love to learn how to make a good sponge cake. This recipe looks fantastic!

    Reply
    • Lizet Flores de Bowen

      May 05, 2018 at 2:25 pm

      Thanks Julia! I hope you try it 🙂

      Reply
  13. Antonia

    May 05, 2018 at 1:11 am

    I adore cakes with whipped cream, and your cake looks amazing1 Thanks for the powdered milk tip! Thank you for sharing over at Fiesta Friday! 😀

    Reply
    • Lizet Flores de Bowen

      May 05, 2018 at 2:26 pm

      Thanks Antonia for coming by. Nothing like whipped cream 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

  • EspañolEspañol

Hello! I am Lizet. Welcome to my blog. This is a collection of the most beloved recipes between my family and friends. Some are my own creations and some are copycat from the many found on the internet, but with a twist using ingredients I can find in Paraguay. I hope you enjoy them! More..

Sign up to receive my latest recipes!

Kitchen Conversions

Download this free Kitchen Conversions PDF.


Thank you!

Thanks for downloading our free Kitchen Conversions PDF!


Popular recipes

first shot of plate with rice and chicken salpicon

Salpicón (Bolivian Style Chicken Salad)

Bolivian peanut soup

Bolivian Peanut Soup

bolivian rice pudding in a glass

Bolivian Rice Pudding

cuñape in a wood bowl

Baked Cuñapé (Bolivian Gluten-Free Bread)

varias salteñas en un bol de madera

Salteñas (Bolivian Baked Empanadas)

See More;

Footer

Recent Posts

  • Salpicón (Bolivian Style Chicken Salad)
  • Bolivian Peanut Soup
  • Asopao de Camarones (Shrimp and Rice Soup)

Copyright © 2023 CHIPA BY THE DOZEN