This Peach Melba Sponge is a delightful and fluffy cake recipe that’s perfect for any occasion. You’ll love its light texture and the sweet combination of peaches and raspberries. It’s a simple yet impressive dessert that’s sure to be a hit.
Key Ingredients & Substitutions:
- Self-raising flour: You can substitute with all-purpose flour plus 1 teaspoon of baking powder per cup.
- Caster sugar: Granulated sugar works well too.
- Butter: Use unsalted butter, softened. Margarine is a possible substitute.
- Eggs: Large eggs are best.
- Peaches: Canned peaches (in juice, drained) are convenient, or use fresh ripe peaches.
- Raspberry jam: Any good quality raspberry jam will do.
- Heavy cream: For whipping. A dairy-free whipping cream alternative can be used.
Ingredients:
For the Sponge:
- 175g self-raising flour
- 175g caster sugar
- 175g unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons milk
For the Filling:
- 200g canned peaches, drained and sliced
- 100g raspberry jam
- 200ml heavy cream, chilled
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Servings: 8
- Tools Needed: 2 x 20cm round cake tins, electric mixer, mixing bowls, spatula.
Step-by-Step Instructions:
1. Prepare Your Tins and Oven
Preheat your oven to 180°C (160°C fan/Gas Mark 4). Grease and line the bases of two 20cm round cake tins with baking parchment. This ensures your fluffy cake releases easily.
2. Cream the Butter and Sugar
In a large bowl, cream together the softened butter and caster sugar until the mixture is light and fluffy. An electric mixer makes this step quick and easy, creating a good base for your fluffy cake recipe.
3. Add Eggs and Vanilla
Beat in the eggs one at a time, adding a spoonful of flour with each egg to prevent curdling. Stir in the vanilla extract until just combined.
4. Fold in Flour and Milk
Gently fold in the self-raising flour until no streaks remain. Then, stir in the milk to achieve a smooth batter. Be careful not to overmix, as this can make your fluffy cake less tender.
5. Bake the Sponges
Divide the batter evenly between your prepared cake tins. Bake for 30-35 minutes, or until golden brown and a skewer inserted into the center comes out clean. Let the sponges cool in the tins for 10 minutes before turning them out onto a wire rack to cool completely.
6. Prepare the Filling
While the sponges cool, gently warm the raspberry jam in a small saucepan over low heat until it loosens slightly. In a separate bowl, whip the chilled heavy cream until it holds soft peaks.
7. Assemble the Peach Melba Sponge
Once the cakes are completely cool, spread one sponge with the warmed raspberry jam. Arrange the sliced peaches over the jam. Top with a generous layer of whipped cream.
8. Finish Your Fluffy Cake
Carefully place the second sponge on top. You can dust with a little icing sugar for a pretty finish if you like. Your delicious Peach Melba Sponge is ready to serve! This fluffy cake recipe is truly a treat.
Variation Ideas:
- Berry Burst: Substitute peaches with fresh mixed berries like strawberries and blueberries.
- Almond Touch: Add 1/2 teaspoon of almond extract to the sponge batter for a nutty flavor.
- Lemon Zest: Grate the zest of one lemon into the batter for a brighter taste.
Storage Instructions:
Store your Peach Melba Sponge in an airtight container in the refrigerator. It will stay fresh for up to 2-3 days. This fluffy cake recipe is best enjoyed chilled.
Frequently Asked Questions (FAQ):
Q: Can I use fresh peaches instead of canned?
A: Yes, absolutely! Just make sure they are ripe and peeled before slicing.
Q: What if I don’t have self-raising flour?
A: You can use all-purpose flour with 1 teaspoon of baking powder per 100g of flour.
Q: Can I make the sponges ahead of time?
A: Yes, you can bake the sponges a day in advance and store them in an airtight container at room temperature. Assemble with the filling just before serving.
Q: Why did my cake sink in the middle?
A: This can happen if the oven door was opened too early, if the oven temperature was too low, or if the batter was overmixed.
Q: How do I know when the cake is cooked through?
A: A skewer inserted into the center should come out clean, and the cake should be springy to the touch.
Q: Can I freeze the Peach Melba Sponge?
A: The unfrosted sponges can be frozen for up to 3 months. Wrap them tightly in plastic wrap and then foil. The assembled cake with cream and peaches does not freeze well.