Delicate and delicious sponge cake with peaches is an excellent dessert for tea. Prepare light, tender and airy baked goods for home gatherings. Step-by-step recipe with a photo. Video recipe.
When there is a large amount of fruit, there are many ideas for their use. For example, for homemade baked goods! All those with a sweet tooth, especially young children, will definitely love the biscuit cake with sweet peaches. In addition, such baked goods will be much healthier than store-bought cakes, and the required set of ingredients is minimal and simple: flour, eggs, sugar.
You can use any peaches for pie. Taking the proposed recipe as a basis, you can easily prepare a pie with any other filling: with apples, pears, plums, apricots … The main thing is that the selected fruits are juicy enough. The recipe is very simple to execute, so even a novice cook can bake it. In addition, baking will not take much time, and the finished product will turn out to be fragrant, airy and tasty. The recipe can be used not only for the oven, but also for the multicooker. Sponge cake is great both warm, especially with a scoop of vanilla ice cream, and chilled with a cup of hot fresh coffee.
See also how to make mini peach and sesame cottage cheese pies.
- Caloric content per 100 g - 495 kcal.
- Servings Per Container - 1 Pie
- Cooking time - 1 hour
Ingredients:
- Eggs - 4 pcs.
- Baking soda - on the tip of a knife
- Peaches - 300 g
- Sugar - 100 g
- Oil (any) - for lubricating the mold
- Salt - a pinch
- Flour - 150 g
Step by step preparation of sponge cake with peaches, recipe with photo:
1. Wash the eggs and break the shells with a knife. Carefully separate the whites from the yolks. Make sure that not a single drop of yolk gets to the whites, because they will not beat to the desired consistency.
2. Pour sugar over the yolks.
3. Beat the yolks with a mixer so that the sugar is completely dissolved, the mass acquires a lemon shade and lightness.
4. Pour flour over the yolks, sift it through a fine sieve so that it is enriched with oxygen. This will make the cake more tender and tastier.
5. Mix the dough with a mixer until smooth. Add baking soda and stir well again.
6. Add a pinch of salt to the cooled proteins and beat with a mixer at high speed into an airy white mass. Make sure that the proteins are placed in a clean container free of moisture and grease.
7. Into the dough gradually add the proteins and knead with a mixer at the lowest speed so that they do not fall off.
8. Stir the dough until smooth and uniform. It should turn out to be tender and airy in consistency, like thick sour cream.
9. Cover the baking dish with parchment, grease with oil and sprinkle with flour or semolina.
10. Wash the peaches, cut in half and remove the pits. Place the fruit in a baking dish.
11. Pour the dough over the peaches.
12. Heat the oven to 180 degrees and send the peach sponge cake to bake for 30-40 minutes. Taste the readiness with a wooden splinter: pierce the cake with it, it should remain dry, without sticking of the dough. Otherwise, bake for another 5 minutes and find out the readiness again.
See also the video recipe on how to make peach sponge cake.
