Peach sponge cake | Fluffy traditional dessert
(0)
55 min
Under an hour
Sezamo
Un desert clasic românesc de vară, incredibil de pufos și aromat. Piersicile proaspete și zemoase se îmbină perfect cu blatul aerat parfumat cu vanilie și lămâie.
Preparation method
Preparing the fruit and baking pan
Wash the peaches well, pat them dry with a paper towel, remove the pits, and slice them into medium slices. Pre-heat the oven to 180°C and line a rectangular baking pan (approx. 20x30 cm) with baking paper.
Preparing the fluffy batter
Separate the egg whites from the yolks. Whip the egg whites with a pinch of salt until stiff peaks form, then gradually add the granulated sugar and vanilla sugar, beating continuously until you get a glossy, firm meringue.
In a small bowl, mix the egg yolks with the sunflower oil and finely grated lemon zest. Gently fold this mixture into the egg white meringue using a spatula in wide, gentle upward movements.
Chef's tip
To prevent the peach slices from sinking to the bottom of the pan, pat them dry with paper towels to remove excess juice, or toss them lightly in a tablespoon of flour before placing them on the batter.
The sponge cake stays fresh and fluffy for up to 3 days if covered with a cotton cloth at room temperature.
Ingredients
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