Table of Contents
For The Cake 1 1 cup flour sifted 2 ½ teaspoon baking powder 3 3 large eggs 4 1 cup granulated sugar 5 ⅓ cup water 6 1 teaspoon vanilla 7 ¼ teaspoon salt 8 4 cups fresh peaches, cut into chunks keep 12 slices for decorating More …
Add some chopped pieces of peach, then place the next layer of sponge on top and press down lightly. Spread another layer of whipped cream on the second layer of sponge, add some chopped pieces of peach and top with the final layer of sponge, pressing down lightly again.
A fun take on a strawberry shortcake, this moist sponge cake is filled with ripe peaches and homemade whipped cream for an easy summertime dessert. Preheat the oven to 350°F. Grease bottom of 9×13 baking pan and line the bottom with parchment paper. Beat eggs until light in color. Beat in sugar, water and vanilla.
Spread raspberry jam on the first layer of sponge and spread a layer of whipped cream on top of that. Add some chopped pieces of peach, then place the next layer of sponge on top and press down lightly.
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