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How To make Peaches and Cream Cake
1 c Cake flour, sifted
1 t Baking powder
1/4 t Salt
1/4 c Walnuts, finely chopped
1 cn Cling peaches (16 oz size)
1 pt Heavy cream
3/4 c Sugar
1/3 c Water
1 t Vanilla
3 tb Cream sherry
3 Eggs
8 Walnuts, halved
Sift flour, baking powder and salt onto waxed paper;stir in chopped walnuts. Lightly grease an 8x8x2 3/4 or springform pan. Beat eggs in a medium size bowl with electric mixer at high speed until frothy. Beat in sugar gradually and continue beating at high speed until mixture is very thick and creamy, at least 5 minutes. Stir water and vanilla into egg mixture. Gently fold in flour mixture. Pour batter into prepared pan. Bake at 350F for 35 minutes or until center springs back when lightly touched with fingertip. Cool in pan on wire rack 5 minutes. Loosen cake around sides; release and remove ring; loosen from bottom; remove from pan. Cool completely. Cut cake into 3 thin layers. Drain peaches; reserve syrup. combine 3 tbsps. of the syrup with the sherry in a small bowl. Reserve 8 peach slices; chop remainder and add to sherry mixture. Beat cream in a medium size bowl until stiff. Put bottom cake layer on serving plate. Spoon half the sherry-peach mixture over layer; spread with 1 cup of the cream. Repeat with second layer; top with remaining layer. Spread a layer of whipped cream over top layer. Put remaining cream in a pastry bag fitted with a star top. Pip out swirls on top, then garnish with reserved peach slices and walnuts. Chill until ready to serve.
How To make Peaches and Cream Cake's Videos
Peaches N Cream Cake | Sponge cake with peach filling
This peaches and cream cake is perfect for summer! Layers of a light sponge cake that’s soaked in a peachy syrup, filled with cubes of peaches and covered in an airy whipped cream frosting, heavenly!
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#baking #cake#cakerecipes #peachesandcream #peaches #whippedcream #summerrecipes #recipe #cookie ##food #baking #easyrecipes #recipes #foodie #bakewithme #chocolaterecipe #sweet #dessert #sweettooth
Peaches and cream cake ????• Phi Cakes
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Mango cake that uses this same sponge cake recipe:
Vanilla Bakery Style Sponge Cake
(Adapted from Woodland Bakery)
Yields: 2 6-inch cakes
* 2 large eggs, room temperature (200g)
* 145 g white sugar
* 1 cups cake flour (125g)
* 1 tsp baking powder (5g)
* ¼ tsp salt (2g)
* 1/2 cup whole milk (4 fl oz)
* 4 tbsp butter (56 g)
* ~1/2 tbsp vanilla extract
1. Preheat your oven to 345ºF, middle rack. Line and grease two 6” circular cake pans with parchment paper.
2. Whip the room temperature eggs in your mixer on high speed (using the whip attachment), until foamy. Very slowly, pour in the sugar. Continue to whip until the mixture reaches the ribbon stage (when you lift the whisk out, the mixture with flow off in a wide, thick, pale yellow ribbon), about 5 to 7 minutes. Or whip over a pot of warm water if the eggs are not quite room temperature.
3. Add in the flour, baking powder, and salt, and mix on low speed until combined.
4. Put the milk and butter in a medium microwave safe bowl (or in a pot on the stove top), and heat until the butter is melted and the mixture is hot.
5. Whisk ~1 cup of the cake batter into the hot milk mixture. Add it all back into the remaining batter.
6. Add the vanilla and mix until evenly combined.
7. Pour the batter evenly between the two cake pans and stir to evenly distribute air bubbles.
8. Bake at 345ºF for 15 minutes, then reduce the oven temperature to 330ºF and continue baking until finished. The cake it done when you gently press at the center and it springs back immediately.
9. Remove from the cake pans and let cool completely on wire racks before slicing or icing.
Filling:
Half pint whipping cream
Sugar to taste (I don't put any if the syrup has sugar)
Peach syrup/ flavoring
1. Whip to stiff peaks.
Canned peach slices (or fresh)
Cakes soaked with peach syrup or simple syrup (optional)
Deco tools:
Cake scraper (I use plastic for light and airy frostings like IMBC or whipped cream)
Italian meringue buttercream (IMBC)
Small offset spatula to paint with
Turn table
yellow and red food coloring to make peach color (3:1)
Wilton no. 3 and 10 tip for drawing
Tip: smooth out the spatula strokes of the painting with a heated offset spatula to slightly melt the frosting together (I use blow torch, you heat in hot water too).
Toothpick or tool to sketch design with on cake
black sesame mousse cake:
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You'll find delicious, dessert recipes shown in an simple and minimal style on this channel. Desserts that are light and aesthetic. Subscribe for more baking ideas.
homemade peaches and cream cake ????
This peaches and cream cake is made with two layers of soft and fluffy chiffon cake with spiced whipped cream and fresh peaches. It's the perfect warm and cozy cake to make during peach season but it works beautifully with canned peaches as well!
???? *FULL RECIPE* (with detailed instructions & tips!):
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???? *ABOUT ME*
Hi, I'm Gail! I'm a food photographer/blogger/creator at Teak & Thyme. I make videos and recipes for all things baking and desserts inspired by Asian-Canadian background. Just an introvert who wants to do nothing but cozy baking at home. Hope you enjoy ????
#peachesandcream #peach #peachcake #peachdessert #chiffoncake #cakerecipe #cakedecorating #baking #bakingrecipe #cake #layercake
Peaches & Cream Cake (Zefir Torte) The ULTIMATE Peach Cake w/ Russian Marshmallow Layers!!
FULL RECIPE HERE:
Super light and fluffy peach cake with whipped cream frosting, peach zefir marshmallow and peach preserve filling. It's the ultimate peaches and cream cake recipe!!
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Peaches & Cream Prosecco Cake | Eat This Now | Better Homes & Gardens
A dense sponge cake is ideal to soak up plenty of the Prosecco's boozy goodness.
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Peach and Cream Cake - Moist Sponge Cake Recipe - Cream Cake Recipe
This is super moist and delicious peach and cream recipe. You can use any type of fruit that you like. It will last covered in the fridge for up to 4-5 days. Lets look at the ingredients.
Peach and cream cake recipe
Peach cake recipe
Cream cake recipe
moist cake recipe
Sponge cake recipe
fruit cake recipe
How to make cake
Afghan cooking show
The Olympic Cooking Channel
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INGREDIENTS:
6 eggs تخم مرغ
1 cup Sugar بوره / شکر
1 packet (14g) Vanilla sugar شکر وانیلی
1 1/2 teaspoons baking powder بیکینگ پودر
1/2 cup Oil روغن
1 cup Plain flour آرد سفید
500g Peaches شفتاآلو
2 cups 500ml Doubled / Heavy cream کریم پر چرب
1 cup Icing sugar پودر بوره
1 teaspoon Vanilla Essence عطر وانیلی
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Prelude No. 6 by Chris Zabriskie is licensed under a Creative Commons Attribution license (
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