About this recipe:This recipe for peach sponge cake uses two juicy chopped fresh peaches and nestles the fruit in a light and airy sponge cake.
200g butter, at room temperature
200g golden caster sugar
200g self raising flour
1 teaspoon baking powder
2 ripe fresh peaches, stoned and finely chopped
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Method Prep:20min › Cook:25min › Ready in:45min
Preheat the oven to 180 C / Gas 4. Grease and line two 18cm cake tins.
Beat the butter and sugar until light and fluffy. Add the eggs one at a time beating well after each addition. Sift in the flour and baking powder and mix well. Whisk the mixture using an electric hand whisk for 30 seconds on the high setting to add even more air to the sponge. Fold in the peaches then transfer the mixture to the prepared cake tins and smooth the top.
Bake in the preheated oven for 15 to 20 minutes until golden brown and a skewer inserted into the centre comes out clean. Remove from the oven and cool. Once cool, slice and serve, or sandwich the cakes with your favourite filling.
It took a lot longer to cook than the recipe said. It is pleasant, a little stodgy, and doesn't really taste of peaches though the ones I used were ripe and tasted lovely. I sandwiched the cakes with mascarpone (can't get double cream) and added chopped peaches. - 09 Aug 2015