Peaches and Cream Cake
Warm and cozy peaches and cream cake made with chiffon cake layers, spiced whipped cream, and fresh peaches.
Ingredients
Chiffon Cake
- 8 large eggs
- ½ teaspoon cream of tartar
- 150 g granulated sugar
- 40 g brown sugar
- 90 g milk
- 80 g light-tasting oil
- 1 ½ teaspoons vanilla extract
- 160 g cake flour
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
Whipped Cream and Toppings
- 400 g whipping cream
- 40 g powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom
- 3 yellow peaches
Instructions
Chiffon Cake
- Prep: Preheat oven to 350°F and line the bottom of two 8" cake pans with a round of parchment paper. Do not line or grease the sides of the pans and do not use pans with a non-stick coating. Set aside.
- Separate eggs: Separate the egg whites from the egg yolks into two separate large mixing bowls, being careful not to get any of the yolks in the egg whites. Set the bowl of yolks aside.
- Beat egg whites: To the bowl of egg whites, add cream of tartar. Use an electric hand mixer fitted with a whisk attachment to beat the egg whites until it becomes foamy like cappuccino foam.
- Add sugar: Add the granulated sugar in, one spoonful at a time, mixing well in between each addition. Continue beating at medium speed until the meringue becomes stiff peaks. Set aside.
- Make egg yolk mixture: To the bowl of egg yolks, add brown sugar. Use the same hand mixer to mix until combined. Add milk, oil, and vanilla extract and mix again until combined.
- Sift in dry ingredients: Use a fine-mesh sieve to sift in flour, baking powder, and cinnamon. Mix again with the hand mixer until just combined. Don't overmix.
- Add meringue to batter: Add about ⅓ of the meringue into the egg yolk batter. Use a spatula to fold them together until just combined. Add the rest of the meringue and fold together until no streaks remain.
- Fill pans: Divide the batter into your prepared pans until they're about ¾ full (about 440g of batter per pan).
- Bake: Bake cakes for 30-35 minutes or until the tops are lightly golden brown. After taking the cakes out of the oven, immediately flip them upside down on a wire rack and let them cool completely like this. Once cooled, flip them back the right way and run an offset spatula around the edges of the pan to release the cakes.
Whipped Cream
- Whip cream: In a large mixing bowl, add whipping cream, powdered sugar, vanilla extract, cinnamon, ginger, nutmeg, and cardamom. Use an electric hand mixer fitted with a whisk attachment to beat until it becomes firm peaks.
- Fill piping bag: Transfer most of the whipped cream to a piping bag fitted with a large round tip, reserving a small amount in the bowl.
Peaches
- Blanche peaches: Bring a large pot of water to a boil. Turn it down to a simmer and lower the peaches into the water. Blanche peaches for about 30-60 seconds. Remove the peaches and immediately place them in a large bowl of ice water for a few minutes until they're cool.
- Peel and slice: Pinch at the skin of the peaches to create an opening or use a knife to score a line to get it started. Peel the skin off of the peaches. It should come off easily. Cut peaches into slices.
Assemble the Cake
- First layer: On a cake turntable or serving plate, place down one layer of cake. Use an offset spatula to smooth a thin, even layer of whipped cream in the middle of the cake layer.
- Add peaches: Place a generous layer of peaches on top of the whipped cream layer, leaving about 1" of the edge of the cake empty. Smooth some more whipped cream on top of the peaches just to seal them together.
- Pipe cream: Pipe dollops of whipped cream around the edge of the cake layer. Place the second cake layer on top, making sure the peaches are supporting the weight of the cake layer.
- Decorate: Pipe more dollops of whipped cream on top of the cake and arrange peach slices on top.
Video
Notes
Note 1: Browning peaches: To prevent peach slices from browning, coat them in the juice of half a lemon or soak them in club soda for 5 minutes. Try to assemble and serve your cake on the same day.
Nutrition
Calories: 4325kcal | Carbohydrates: 415g | Protein: 82g | Fat: 265g | Saturated Fat: 118g | Polyunsaturated Fat: 61g | Monounsaturated Fat: 69g | Trans Fat: 1g | Cholesterol: 1772mg | Sodium: 1356mg | Potassium: 2057mg | Fiber: 13g | Sugar: 285g | Vitamin A: 9406IU | Vitamin C: 21mg | Calcium: 1036mg | Iron: 11mg
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