Peaches and Cream Cake

A light, fluffy, 3-ingredient sponge cake with fresh peaches and cream filling, topped with a cloud of whipping cream.

Course Dessert

Cuisine American

Method Bake

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 337

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.
6 large eggs, 1 cup sugar
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.
1 cup all-purpose flour
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.
8 oz (1 pkg/250grams) of cream cheese, 1/2 cup sugar, 1 tsp vanilla
Slowly add the whipping cream and continue mixing until stiff peaks form.
2 cups whipping cream
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.
2 cups diced fresh peaches, 1 sliced peach