Peach Sponge Custard Cake
Indulge in the irresistible charm of a Peach Sponge Custard Cake, a delightful dessert that combines light and airy sponge layers with a luscious homemade custard filling and the juicy sweetness of fresh or canned peaches. This dessert masterpiece stands out with its perfect balance of textures—fluffy sponge, creamy custard, and smooth whipped cream. Each bite is loaded with the enchanting aroma of vanilla and a burst of peachy goodness, making it a show-stopping centerpiece for any occasion. Serve this elegant cake chilled for a refreshing finale to your meal or as the ultimate summer treat. Ideal for peach lovers, this recipe is a fusion of classic baking techniques and seasonal fruit flavors, ensuring every slice is pure perfection!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 150 grams Granulated sugar
- 4 large Eggs
- 100 grams Unsalted butter
- 2 teaspoons Baking powder
- 120 milliliters Milk
- 1 teaspoon Vanilla extract
- 3 medium Peaches (fresh or canned)
- 2 tablespoons Cornstarch
- 4 large Egg yolks
- 100 grams Granulated sugar (for custard)
- 500 milliliters Whole milk (for custard)
- 120 milliliters Heavy cream
- 2 tablespoons Powdered sugar
Instructions
Preheat your oven to 180°C (350°F). Grease and flour two 8-inch (20 cm) round cake pans.
In a mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed until light, pale, and fluffy (about 5 minutes).
Melt the unsalted butter and let it cool slightly. Gradually add the melted butter, milk, and vanilla extract to the egg mixture, gently folding to combine.
In a separate bowl, sift together the all-purpose flour and baking powder. Gently fold the dry ingredients into the wet ingredients in thirds, ensuring the batter remains fluffy.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake the cakes in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely on a wire rack.
To prepare the custard, heat the milk in a medium saucepan over medium heat until just simmering. In a bowl, whisk together the egg yolks, granulated sugar (for custard), and cornstarch until smooth.
Gradually add the warm milk to the egg yolk mixture, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over low heat, whisking constantly, until thickened (about 5-7 minutes). Remove from heat and let the custard cool completely.
Slice the peaches into thin wedges. If using canned peaches, drain the syrup and pat them dry.
In a separate bowl, whip the heavy cream with the powdered sugar until medium peaks form. Once the custard is cool, fold in half of the whipped cream to create a light custard filling.
To assemble the cake, place one sponge layer on a serving plate. Spread a generous layer of the custard filling over the cake and top with slices of fresh peaches.
Place the second sponge layer on top and spread the remaining whipped cream evenly over the top and sides of the cake.
Garnish the top of the cake with additional peach slices for decoration.
Chill the cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
Nutrition Facts
Calories |
3674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.9 g | 213% | |
| Saturated Fat | 92.8 g | 464% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1141 mg | 380% | |
| Sodium | 1258 mg | 55% | |
| Total Carbohydrate | 501.1 g | 182% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 336.4 g | ||
| Protein | 56.2 g | 112% | |
| Vitamin D | 9.7 mcg | 49% | |
| Calcium | 898 mg | 69% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2074 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
