Ingredients
Sponge Cake
- 2 large eggs separated into whites and yolks
- A few drops of lemon juice
- 100 g granulated sugar (1/2 cup)
- 2 tbsp water
- ½ tbsp vegetable oil
- ½ tsp vanilla extract
- 70 g all-purpose flour (1/2 cup + 1 tbsp)
- 1 tsp baking powder
Peach Milk Bath
- 360 ml whole milk (1 1/2 cups)
- 60 ml heavy cream (1/4 cup)
- 60 ml condensed milk (1/4 cup)
- 1 large peach peeled and pureed
Whipped Cream Frosting
- 120 ml heavy cream (1/2 cup) chilled
- 1 tbsp powdered sugar
Peach Compote
- 3 medium-sized peaches peeled and cubed
- 2 tbsp brown sugar
- 1 tsp lemon juice
- 1/2 tsp lemon zest
Steps
Make sponge cake:
1
Preheat oven to 160°C (320°F). In a medium bowl, add the egg whites, lemon juice, and about ¾ of the sugar. Beat using an electric hand mixer until stiff peaks form (6–7 mins).
2
In another bowl, beat the egg yolks and remaining sugar until pale and creamy. Add water, oil, and vanilla; beat again.
3
Add flour, baking powder, and salt; mix on low speed until combined.
4
Gently fold in ⅓ of the whipped egg whites into the yolk mixture. Then fold the yolk mixture back into the remaining egg whites using a spatula. Do not overmix.
5
Pour batter into a parchment-lined 6-inch square baking pan. Bake for 25–30 minutes or until a toothpick comes out clean. Let the cake cool completely.
Make peach compote:
1
In a small saucepan, combine chopped peaches, brown sugar, lemon juice, and zest. Cook over medium heat, stirring often, until peaches soften and the mixture thickens (about 5 minutes).
2
For a smooth look, let the compote cool slightly, then blend and strain it. Chill in the refrigerator. This step is optional, so you can leave your peach compote chunky if you’d like!
Prepare peach milk:
1
In a jug or bowl, combine milk, cream, condensed milk, and peach purée. Mix well and refrigerate until ready to use.
Make Whipped Cream Frosting:
1
Whip cold heavy cream and powdered sugar until stiff peaks form (about 6–7 minutes). Chill until assembly.
Assemble the cake:
1
Once cooled, remove the cake from the pan and peel off the parchment. Place it back in the pan upside down (flat side up). Poke holes all over the cake with a toothpick or skewer.
2
Pour the peach milk evenly over the cake. Let soak in the fridge for 10–15 minutes. Spread whipped cream frosting evenly on top (save some for decorating the cake later!). Then pour and spread the peach compote on top.
3
Chill the cake for at least 2 hours before serving. For a swirl decoration, pipe lines of whipped cream over the top and drag a toothpick through them in the opposite direction.
4
Slice and enjoy chilled!
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