peachlemoneggs
Peach Cream Cake
A light sponge cake filled with peach and orange custard cream, finished with whipped cream and icing sugar.
From YouTube · Jan 26, 2026
A light sponge cake filled with peach and orange custard cream, finished with whipped cream and icing sugar.
35 min
Prep time
30 min
Cook time
2 hrs
Total time
6
Yield
Ingredients
15 ingredients- SPONGE CAKE
- 4 eggs
- 1 pinch salt
- 80 g sugar
- 20 ml vegetable oil
- 100 g plain flour
- 1 tsp baking powder
- PEACH AND ORANGE CREAM
- 150 g canned peaches, drained
- Juice of 1 orange
- 2 egg yolks
- 1 tsp vanilla sugar
- 30 g cornflour
- Juice of 1 lemon
- 50 g condensed milk
- 100 ml double cream
- Icing sugar, for decorating
Method
22 steps- Preheat the oven to 180°C (350°F).
- Grease and line a round cake tin.
- Whisk the eggs, salt and sugar until pale and airy.
- Add the vegetable oil and mix briefly.
- Sift together the flour and baking powder.
- Fold the dry ingredients gently into the egg mixture.
- Transfer the batter to the prepared tin.
- Bake for 15–20 minutes, until risen and a skewer comes out clean.
- Leave the sponge to cool completely.
- Dice the peaches and reserve half for assembly.
- Blend or mash the remaining peaches with the orange juice.
- Whisk together the egg yolks, vanilla sugar and cornflour.
- Add the peach and orange mixture.
- Cook over medium-low heat, whisking constantly, until thickened.
- Leave the custard to cool completely.
- Beat in the lemon juice and condensed milk.
- Whip the double cream until it holds soft peaks.
- Fold the whipped cream into the cooled peach custard.
- Slice the sponge into three even layers.
- Spread the cream and reserved diced peaches between the layers.
- Reassemble the cake and dust with icing sugar.
- Refrigerate for at least 1 hour before serving.
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