Peaches and Cream Cake

A light, fluffy, 3-ingredient sponge cake with fresh peaches and cream filling, topped with a cloud of whipping cream. You’re going to love this recipe because it’s so delicious and super simple to make.

PEACHES AND CREAM CAKE. A simple 3-ingredient sponge cake with a fresh peaches and cream filling and finished with a cloud of whipped topping.I came across the cake recipe on NatashasKitchen.com. I actually had to read the recipe twice because I didn’t think you could make a cake with only 3-ingredients. So, I gave it a try for myself and it turned out beautifully. Light and fluffy in texture, moist and rich in taste and made with just flour, eggs and sugar. A wonderful cake you can quickly put together anytime and dress up any way you want. What more can you ask for?

PEACHES AND CREAM CAKE. A simple 3-ingredient sponge cake with a fresh peaches and cream filling and finished with a cloud of whipped topping.I filled the cake with some lovely fresh diced peaches, mixed with my favourite whipped cream topping. My go-to whipped cream recipe is 2 parts whipping cream and 1 part cream cheese. The cream cheese makes the frosting sturdier, so you can pipe it like you would buttercream and it will hold its form. It also adds a little bit of tanginess and richness to the frosting.

PEACHES AND CREAM CAKE. A simple 3-ingredient sponge cake with a fresh peaches and cream filling and finished with a cloud of whipped topping.What makes this cake rise without any leavening agent is from whipping up the whole eggs with the sugar until light and frothy. Similar to a chiffon cake, but even simpler because you don’t have to separate the egg yolks from the egg whites. Then you just gently fold in the sifted flour until just combined and bake, easy as that.

peaches and cream cake-2Delicious and simple to make, this is a perfect cake to serve and enjoy with friends and family.

Peaches and Cream Cake

  • Servings: 8-10
  • Difficulty: Easy
  • Print

Ingredients

6 large eggs, room temperature

1 cup sugar

1 cup all-purpose flour

1 pkg of cream cheese (8oz/250grams)

1/2 cup sugar

1 tsp vanilla

2 cups whipping cream

2 cups diced fresh peaches (you can also use canned)

1 sliced peach

Instructions

1) Preheat oven to 350°F. Butter two 9″ round pans and line the bottom with parchment paper.

2) 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.

3) 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.

4) 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.

5) Using an electric mixer on medium speed, beat the cream cheese, sugar and vanilla until smooth. Slowly add the whipping cream and continue mixing until stiff peaks form.

6) 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.

Cake recipe from Natasha’s Kitchen

Whipped cream recipe from Allrecipes.com

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Comments

  1. Oh wow, just look at that cake! There are few combinations more heavenly than peaches and cream. Man, I wish summer was back just for the sake of this cake! ❤

  2. OMG!! that’s a beautiful cake Lily!! It looks so light and moist… Thanks for sharing this amazing recipe!! 🙂

  3. Perfect for summer! Or for dressing up with different fruit combinations to suit the changing seasons 🙂 I bet this would be amazing with some mixed berries 🙂 Thanks for sharing Lily.

  4. 3 ingredient wow,awesome Lily:-) looks super tempting

  5. I love the addition of the flowers on top of the cake! It looks ridiculously fluffy and light ❤️

  6. Wow! This cake looks amazing 🙂

  7. I never would have thought such a simple cake could look so great! I’m definitely going to have to try this one

  8. It is wonderful! Love those beauties-flowers! And of course the wood – it’s definitely the eye-catching thing! 😉

  9. Well, three ingredients is impressive but it’s the presentation of this cake that really makes it stand out for me. Absolutely beautiful with those little flowers. Happy FF.

  10. Beautiful cake! What great presentation, and I am sure the taste is delicious with the peaches.

  11. I’m so happy you enjoyed the cake. Yours looks beautiful and I absolutely love how you decorated and frosted it!

  12. on top of that wood it looks great!

  13. This is a winner all the way 🙂

  14. Just gorgeous Lily, that is such a beautiful, flavorful cake! Love the photos!

  15. Such a delightful summery cake! I will take a huge piece, please! 😀

  16. Oh, I love this cake Lily!! The flower decoration is soo cute! And it looks super fluffy and yummy, would love to dig in!! 😉

  17. Wow, this looks beautiful! And I can’t believe its only three ingredients for the cake – must try this !

  18. Oh my boy this looks so scrumptious. just loved that natural cake satnd and pretty flowers toooo…..very well presented Lily

  19. So simple and so beautiful! What a lovely cake.

  20. Is this like a chinese chiffon cake? I am worried to try any foam based cakes.

    • It’s actually called a Russian Biskvit cake and you just have to take the time to beat your eggs until white and fluffy, other than that its pretty easy, thanks for stopping by and nice to meet you:)

      • Hey Lily, Thanks for the reply! Yes, a very similar recipe for a Korean Saeng Cake but it only additionally used oil along with the yolks. I tried it yesterday over here – – http://360degreeview.wordpress.com/2014/08/23/korean-saeng-cake-chinese-fresh-fruit-gateux/ It was delicious but I had a query.

        I think I got the batter right (whites were foamy peaks and folded carefully as well) . I heard angel food/chiffon cakes requires the pan to NOT be greased and to be cooled turned upside down over a funnel. Which I couldn’t since I was using a round pan and not a Bundt . How do you cool your cake and do you grease the pans?

      • For the biskvit Russian sponge cake, I did butter and line the bottom of the pans with parchment paper, then cooled as normal on a wire rack. When i make chiffon cakes, i do not grease my tube pan and i do invert the cake while cooling. BTW your cake looks great:)

      • thank you 🙂 🙂 🙂

  21. It looks beautiful with the cream and peaches. Love it ❤

  22. Indeed, peaches and cream. Beautiful cake with exotic looking orange pansies. I love your natural cake stand too!

  23. SO pretty!!

  24. What a cake Lily! It seems very yummy and plus it’s very elegant! Thanks a lot for bringing it over to FF, cakes are always welcome!!!

  25. Love it love it! So simple.. So easy.. My list of “recipes to try” is growing by the minute this weekend!

  26. That cook looks amazing, and would be so pretty for guests. Or me munching it all by myself! 🙂

  27. This cake makes me want to throw a party.

  28. Wow! I can’t believe that you made this with only three ingredients. Your decorating skills are also phenomenal!!!!

  29. That’s so lovely and only 3 ingredients? I would have never guessed.

  30. OMG! This is so pretty. Just a quick question – don’t you need any kind of leavening agents or will the 6 eggs take care of that?

  31. My mouth is watering! This is gorgeous Lily!

  32. looks so pretty and the fact we need only 3 ingredients for the cake, awesome!!

  33. 3 ingredients? Wow…I’ll be trying this one very soon. It looks wonderful!

  34. Wow,I can’t believe this beautiful cake has such few ingredients. It’s so beautiful,Lily, you have some mad cake decorating skills 🙂

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