A peach cake and a sponge cream cake that makes a lot, tastes good in every season and always succeeds? Yes there is and that’s exactly why I’m sharing my sponge cake recipe with whipped cream and peach pieces with you today. So fruity and delicious with the perfect sweetness. So you quickly made a great birthday cake or a fruity wedding cake.
Instructions for the simple cream sponge cake
Preheat oven to 200°C degrees top/bottom heat. Beat eggs for one minute until frothy. Sprinkle in sugar and vanilla sugar while mixer is running. The process should take about one minute. Beat complete mixture for two more minutes until fluffy.
In another bowl mix sift flour, cornstarch and baking powder with a flour sifter and mix. Now add flour mixture by spoonfuls to the rest of the batter by running the food processor on slowest speed.
Now pour the liquid dough into a round springform pan lined with baking paper. I like to clamp the baking paper directly into the springform pan and lightly spray the edges with baking spray. Now bake the sponge cake for 15 minutes at 200°C degrees.
After baking, the sponge cake must first be cooled and removed from the mold. The outer springform ring can be removed immediately. For the cooled base, I turn the sponge upside down with the help of a wooden board. Then you can carefully peel off the baking paper and invert it back onto a cake plate.
For my cake, I divide the base once crosswise into two layers. A good knife or a cake layer cutter is suitable for this. Carefully set the top layer aside using a thin cake lifter plate.
Top the cream cake with peaches
While the cake is baking you can already prepare the peaches. Drain the two cans and cut the peaches into small cubes. After cooling and dividing the sponge cake, whip the cream with cream stiffener.
Now spread the cream thinly on the bottom sponge cake layer, then the first layer of peaches, so that the entire bottom is covered. Then spread approx. ⅓ of the cream amount on the peaches with a pastry scraper or cake knife.
Then carefully stack the second sponge cake layer again and spread another layer of peaches. Now add again about ⅓ cream on top of the peaches and with the last third of the cream still pull the edges neatly and if necessary spread some cream decoration with a piping bag.
Likewise, you can still use a few peach pieces or peach slices as decoration. Chill the finished peach cake for at least an hour and then enjoy.
Easy to bake peach cake by yourself
It’s really easy to bake a sponge cake base for a sponge cream pie yourself. Airy and fluffy with simple ingredients and afterwards you don’t want to buy a sponge cake ready-made. Whereby, of course, you can also do that if you want to make this cream cake even faster. Otherwise, a sponge cake dough is only 15 minutes in the oven, but must then cool before you can further process it into the sponge cake cream cake.
Even if the bases have then been topped with cream and fruit, the cake still needs to go into the fridge to cool for firmness. Personally, I actually like it better when the peach cake and sponge cream cake has been in the fridge for 24 hours and then the base has softened slightly again. I’m just a sucker for anything that’s a little fluffier and fluffier and juicier – kind of like my cookies.
You can also make the peach cake and sponge cream cake as a sheet cake with whipped cream. Only the ingredient quantity changes a bit here, so you don’t get a super thick sponge cake base then, since I only top one layer here. This makes the cream cake of course a little less powerful. Where I find the cake by the whipped cream generally not as powerful as cakes with buttercream.
Light peach cake as a sponge cream cake homemade
If you want to offer your guests a little more variety, you can also divide the topping and top one side with peaches and the other side with strawberries, for example. So you can easily offer two different flavors. Of course, you only need a can of peaches and about 500g of strawberries.
Sponge cake with cream and peach – fruity and delicious
- 1 stand mixer
- 1 dough scraper
- 1 round springform pan
- 1 piping bag
- 1 cake layer slicer
- 1 flour sifter
- 1 baking paper
- 1 fancy cake knife
- 3 eggs
- 75 g sugar
- 8 g vanilla sugar
- 90 g cake flour
- 20 g cornstarch
- 1 tsp baking powder (leveled)
- 600 g whipped cream
- 24 g whipping cream stabilizer
- 800 g peaches
- Let the oven heat up to 200 °C.
- Beat eggs for one minute. Start 1 minute timer here3 eggs
- Sprinkle in the sugar and vanilla sugar while the mixer is running. The process should take about one minute. Start 1 minute timer here75 g (⅓ cups) sugar8 g (2 tsp) vanilla sugar
- Now beat eggs and sugar mixture for two more minutes until foamy. Start 2 minutes timer here
- In another key, sift flour, cornstarch and baking powder with a flour sifter.90 g (¾ cups) cake flour20 g (4 tsp) cornstarch1 tsp baking powder
- Now let flour mixture fold into dough one tablespoon at a time, running food processor on slowest setting.
- Now pour the quite liquid dough into a springform pan, which is lined with baking paper. I always clamp the baking paper in the springform pan and grease the edges lightly.
- Now bake the dough for 15 minutes at 200 °C. Start 15 minutes timer here
- While the sponge cake is baking and cooling, you can prepare the peaches. Drain the cans and cut the peach halves or peach pieces into small cubes.800 g (5 cups) peaches
- After baking, let the sponge cool and then remove from the springform pan and baking paper. For the base, I flip the entire sponge upside down using a wooden board. Then you can easily peel off the baking paper and invert it back onto a cake plate.
- For my multi-layer sponge cake, I divide the base once crosswise into two halves. A good knife or a cake layer cutter is suitable for this. The top layer is carefully put aside with the help of a thin cake lifter plate.
- Now whip the cups of cream with the cream stiffener until stiff.600 g (21 oz) whipped cream24 g (6 tsp) whipping cream stabilizer
- Now spread a very thin layer of cream on the lower sponge cake layer, then peaches, so that the entire layer is covered. Then spread approx. ⅓ of the cream amount on the peaches with a pastry scraper or cake knife.
- Now carefully stack the second sponge cake layer again and spread another layer of peaches. Now put again about ⅓ cream on the peaches and with the last third of the cream still pull the edges neatly and if desired distribute some cream decoration with a piping bag. Likewise, you can still use a few peach pieces or peach slices as decoration.
- Now refrigerate the finished cake for at least an hour and enjoy. Start 60 minutes timer here
This peach cake sponge cream cake is simple from the ingredients and quickly made. Super fresh and delicious, the cream pie looks light and not powerful and heavy. However, if you prefer to use a buttercream for the peach cake, you can of course then use buttercream instead of cream.
To decorate the peach cake as a sponge cream cake I also like to use candles for a birthday or even small Happy Birthday signs and the like. Very delicious tastes the cake with a few chocolate sprinkles of dark chocolate or chocolate powder. Have fun trying it out!