Peach sponge cake
Favorite juicy sponge cake, this time with peaches.
No. of servings
CategoriesPastry Season - Peach
|baking powder for gingerbread||0.5||oz||12||grams|
peach 1.8 lb (800 g)
Remove the stones from peaches and cut them into slices.
egg yolk 8 pcs • powdered sugar 5 oz (140 g) • water 3.25 tbsp (50 ml) • sunflower oil 3.25 tbsp (50 ml)
Mix yolks with sugar. Add first water and then oil.
egg white 8 pcs • powdered sugar
Add a teaspoon of sugar to the egg whites and whip them until firm.
unsalted butter • flour medium
Grease a larger baking sheet/ 42x36cm / with butter and sprinkle with flour.
flour medium 5 oz (140 g) • baking powder for gingerbread 0.5 oz (12 g)
To egg yolks add flour with baking powder, ...
...add egg white snow...
... and knead fluffy dough.
Pour the dough on the prepared baking sheet, ...
...lay peaches densely ..
... and bake in a preheated oven at 200 degrees. Bake for about 15 minutes.Find out, if the cakee is baked using a skewer. Stick thewooden skewer into the dough and after pulling it out it must remain dry, non-sticky.
Sprinkle the cooled cake with sifted powdered sugar and cut into portions.