Victorian Sponge Cake with Peaches
Make the Victorian sponge cake recipe Jane Austen loved topped with syrupy and delicious peaches! If your book club is looking for food ideas for Pride and Prejudice, look no further!
Equipment
- Electric mixer
Ingredients
Sponge Cake:
- 5 large eggs room temperature
- 1 tsp vanilla or rose water
- 1 cup sugar granulated
- 1 ¼ cup flour
Peach topping:
- 3 cups peaches peeled and sliced (6-8 peaches)
- 1 cup confectioners sugar
- 1 tbsp lemon juice
Instructions
For the Cake:
- Preheat the oven to 350 degrees.
- Using an electric mixer, beat the eggs on high for 10 minutes until frothy and pale yellow.
- Add in the vanilla and sugar and continue mixing on high for another 5-10 minutes until a spoonful of the batter remains above the batter for a moment when scooped and poured. (in other words slightly thick and stiff)
- Shift the flour and add half to the mix. Mix by hand or on the lowest speed until just incorporated.**
- Repeat with the second half of flour.
- Pour into a buttered and floured 9” cake pan.
- Cook for 35 minutes or until a toothpick comes out clean.
- Cool on a cooking rack for about 30 minutes before serving. Use a serrated knife to cut for best results.*
Peach Topping***:
- Peel and slice or chop the peaches.
- Add the lemon juice and stir to coat.
- Add the powdered sugar and coat well.
- Refrigerate for at least one hour for the juices to accumulate. ****
- Top on slices of the cake.
Notes
*If storing overnight, wrap the cake in plastic wrap and refrigerate. The absence of oil or liquid causes this cake to dry out fast.
*The whipping creates a light, spongy texture. You don’t want to overmix the flour and lose the air you have created.
***The cake has a distinct egg taste and isn’t too sweet. Serving with a soaking topping adds to the flavor.
****The peaches will brown over time so it’s best to make them, at the most, a few hours ahead of time.
*The whipping creates a light, spongy texture. You don’t want to overmix the flour and lose the air you have created.
***The cake has a distinct egg taste and isn’t too sweet. Serving with a soaking topping adds to the flavor.
****The peaches will brown over time so it’s best to make them, at the most, a few hours ahead of time.
