Peaches and Cream Cake
A light, fluffy, 3-ingredient sponge cake with fresh peaches and cream filling, topped with a cloud of whipping cream. You’re going to love this recipe because it’s so delicious and super simple to make.
I came across the cake recipe on NatashasKitchen.com. I actually had to read the recipe twice because I didn’t think you could make a cake with only 3-ingredients. So, I gave it a try for myself and it turned out beautifully. Light and fluffy in texture, moist and rich in taste and made with just flour, eggs and sugar. A wonderful cake you can quickly put together anytime and dress up any way you want. What more can you ask for?
I filled the cake with some lovely fresh diced peaches, mixed with my favourite whipped cream topping. My go-to whipped cream recipe is 2 parts whipping cream and 1 part cream cheese. The cream cheese makes the frosting sturdier, so you can pipe it like you would buttercream and it will hold its form. It also adds a little bit of tanginess and richness to the frosting.
Cake recipe from Natasha’s Kitchen
Whipped cream recipe from Allrecipes.com
PrintPeaches and Cream Cake
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 minutes
- Yield: 10-12
- Category: dessert
- Method: bake
- Cuisine: American
Description
A light, fluffy, 3-ingredient sponge cake with fresh peaches and cream filling, topped with a cloud of whipping cream.
Ingredients
Ingredients for the cake:
- 6 large eggs, room temperature
- 1 cup sugar
- 1 cup all-purpose flour
Ingredients for the cream:
- 1 pkg of cream cheese (8oz/250grams)
- 1/2 cup sugar
- 1 tsp vanilla
- 2 cups whipping cream
- 2 cups diced fresh peaches (you can also use canned)
- 1 sliced peach
Instructions
- Preheat oven to 350°F. Butter two 9″ round pans and line the bottom with parchment paper.
- In a large bowl and using an electric mixer, beat the eggs and sugar on high for about 6 minutes until light and fluffy, or until tripled in volume.
- Sift in 1/3 of the flour at a time and gently fold with a rubber spatula until just combined. Do not over-mix as you want to keep as much of the volume as possible.
- Divide the batter into the 2 prepared baking pans and bake for about 22-25 minutes or until the top is lightly browned. Let cool completely before frosting.
- Using an electric mixer on medium speed, beat the cream cheese, sugar and vanilla until smooth. Slowly add the whipping cream and continue mixing until stiff peaks form.
- Mix 1 cup of the whipped cream with the diced peaches and spread overtop of one of the cakes. Place the 2nd cake on top and pour the remaining whipped cream overtop and decorate with sliced peaches.
Such a delightful summery cake! I will take a huge piece, please! 😀
Here you go, enjoy:)
Oh, I love this cake Lily!! The flower decoration is soo cute! And it looks super fluffy and yummy, would love to dig in!! 😉
Thanks Sylvia X
Wow, this looks beautiful! And I can’t believe its only three ingredients for the cake – must try this !
Thanks Janine
Oh my boy this looks so scrumptious. just loved that natural cake satnd and pretty flowers toooo…..very well presented Lily
Thanks Chitra, summer is short here, so I’m trying to take advantage of the fresh flowers from my garden:)
So simple and so beautiful! What a lovely cake.
Thanks and nice to meet you:)
Is this like a chinese chiffon cake? I am worried to try any foam based cakes.
It’s actually called a Russian Biskvit cake and you just have to take the time to beat your eggs until white and fluffy, other than that its pretty easy, thanks for stopping by and nice to meet you:)
Hey Lily, Thanks for the reply! Yes, a very similar recipe for a Korean Saeng Cake but it only additionally used oil along with the yolks. I tried it yesterday over here – – http://360degreeview.wordpress.com/2014/08/23/korean-saeng-cake-chinese-fresh-fruit-gateux/ It was delicious but I had a query.
I think I got the batter right (whites were foamy peaks and folded carefully as well) . I heard angel food/chiffon cakes requires the pan to NOT be greased and to be cooled turned upside down over a funnel. Which I couldn’t since I was using a round pan and not a Bundt . How do you cool your cake and do you grease the pans?
For the biskvit Russian sponge cake, I did butter and line the bottom of the pans with parchment paper, then cooled as normal on a wire rack. When i make chiffon cakes, i do not grease my tube pan and i do invert the cake while cooling. BTW your cake looks great:)
thank you 🙂 🙂 🙂
It looks beautiful with the cream and peaches. Love it <3
Thank you and nice to meet you:)
Indeed, peaches and cream. Beautiful cake with exotic looking orange pansies. I love your natural cake stand too!
Thanks, got the cake stand from Indigo, had to have it the moment I saw it.
SO pretty!!
thanks X
What a cake Lily! It seems very yummy and plus it’s very elegant! Thanks a lot for bringing it over to FF, cakes are always welcome!!!
You’re welcome, enjoy!
Love it love it! So simple.. So easy.. My list of “recipes to try” is growing by the minute this weekend!
Thanks Suchitra:)
That cook looks amazing, and would be so pretty for guests. Or me munching it all by myself! 🙂
haha thanks Julie X
This cake makes me want to throw a party.
Hey, any excuse to party is a good one:)
Wow! I can’t believe that you made this with only three ingredients. Your decorating skills are also phenomenal!!!!
Thanks Kloe, you’re making me blush:)
That’s so lovely and only 3 ingredients? I would have never guessed.
I know, I didn’t even think it was possible, but pleasantly surprised:)
OMG! This is so pretty. Just a quick question – don’t you need any kind of leavening agents or will the 6 eggs take care of that?
Hi Anjana, no leavening agents needed, the air pockets from the whipped whole eggs is what makes this cake rise, its quite incredible, yet so simple, thanks for stopping by:)
Thanks for clearing that up. I really must try it some time 🙂
My mouth is watering! This is gorgeous Lily!
Thanks Lori X
looks so pretty and the fact we need only 3 ingredients for the cake, awesome!!
Thanks, its so simple yet so delicious:)
3 ingredients? Wow…I’ll be trying this one very soon. It looks wonderful!
Thanks, let me know what you think when you do:)
Wow,I can’t believe this beautiful cake has such few ingredients. It’s so beautiful,Lily, you have some mad cake decorating skills 🙂
Thanks Jess, what a nice compliment:)