Sponge cake with peaches and cherries on the Tasty Blog

      Recipe:

      Source: https://www.vkusnyblog.com/recipe/biskvitnyj-pirog-s-persikami-i-vishnej/

      Notes on ingredients:

      Peaches. This cake will be juiciest and most fragrant with fresh peaches, but out of season you can of course use canned peaches.

      Cherries. Use either fresh or frozen pitted cherries – you won’t notice much difference.

      Eggs. Egg size – medium, C-1 or M – about 55 g by weight. For better batter consistency use room-temperature eggs.

      Butter. Use butter with 72% fat or higher. Before whipping it should be at room temperature, soft but not melted.

      Sugar. Use regular white sugar. It's better if it's fine granulated – the crystals will dissolve faster and better in the batter.

      Flour. In this case use ordinary all-purpose flour (highest grade) with about 10 g of protein per 100 g.

      Let's proceed to preparation.

      Beat the butter with the sugar until creamy.

      Add the eggs one at a time, beating well after each. Add the flour sifted with baking powder and salt, mix to form the batter.

      Remove the pits from the peaches and cut the flesh into large wedges – cut each half into 3 pieces.

      Grease the pan with butter and sprinkle with sugar (bottom only). Place the peach pieces and put cherries between them.

      Spoon the batter on top.

      Smooth the surface.

      Place in a preheated oven at 180°C and bake until done (until a skewer comes out dry), about 40 minutes.

      While still hot, invert the cake onto a plate. Cool and serve.

      Enjoy your tea!

      This peach and cherry sponge cake recipe has been tested and prepared by chef Tatyana Nazaruk – the author of Vkusny Blog.

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