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Peaches & Cream Cake
If you've ever though of sponge cake as dry and bland, trust in my recipe which will change your mind. This is the softest, fluffiest and actually moist sponge cake with layers of tangy yogurt whipped cream and fresh peaches. It's a wonderful Summer cake that's light and lovely. It's so soft that it melts in your mouth and you will find it hard to stop eating it!
Ingredients
1 x recipe for The BEST Sponge Cake
Filling:
- 1 ½ cups (355ml) 35% heavy whipping cream
- 1 tablespoon (6g) skim milk powder (optional)
- 1 tablespoon (12g) granulated sugar
- 1 teaspoon (5ml) pure vanilla extract
- ⅓ cup (80ml) full fat plain Greek yogurt
- 1 fresh peach pitted and diced and tossed with ½ teaspoon of sugar
For topping:
- 4-5 fresh peaches pitted and thinly sliced
Instructions
- Prepare the sponge cake as directed on this page here. Let the cakes cool completely and then slice horizontally with a sharp serrated knife so that you have 4 even layers.
- Make the filling. Combine cold cream, skim milk powder (if you're using it - it helps make the cream more stable, but it is completely optional) sugar and vanilla in a large bowl and whip to medium peaks using an electric hand mixer or a stand mixer on medium speed. The cream should be slightly firmer than soft peaks, but not stiff. Add the yogurt and mix it in just until combined.
- Combine the diced peach with sugar in a small bowl and toss to coat evenly.
- Assemble the cake. Place one cake layer on a serving plate or a cake stand. Use an offset spatula to spread about a quarter of the cream over it. Add another layer. Spread one third of the remaining cream over this layer. Spoon the diced peaches over top of the cream. Add another sponge layer and spread about half of the remaining cream on top. Add the final layer and then spread the rest of the cream over top. Pile the sliced peaches high on top of the cream and refrigerate until ready to serve.
