This dreamy summer peaches and cream cake has layers of vanilla sponge cake, brown butter whipped cream and peaches caramelized with brown sugar and cinnamon.Ingredients
Peaches: 3 small or 2 large peaches, peeled and thinly sliced. Peeling is optional but most people don’t prefer the skin.
Flour: I use all-purpose flour for this cake and it’s quite delicate so I don’t recommend changing it but I do sift it before adding it to the eggs (it doesn’t matter whether you sift it before or after measuring if you use a digital scale).
I HIGHLY recommend using a digital scale, as flour is so often over measured.
Sugar: I use granulated sugar in the sponge cake and brown sugar in the peach filling and whipped cream.
Eggs: I always use large eggs for all my baking and make sure they’re at room temperature for the best results.
If they’re cold, just place them in hot water for 5-10 minutes.
Milk: I like to use whole milk for the cake. 2% or dairy free also works well though.
Butter: I use salted butter in the cake and browned some for the filling and cream, but unsalted butter also works fine. I would add a little extra pinch of sea salt though.
Heavy Cream: You’ll need cold heavy whipping cream (or double cream) to make the whipped cream. The cream here is just my chantilly cream except I swapped the powdered sugar for brown sugar and added brown butter bits.
Make sure to use something between 35%-45% fat. I haven’t tried a dairy free cream but if you have a dairy free heavy cream or whipped topping you like, feel free to use that instead.
This can be replaced with a tub of Cool Whip if you want, just gently mix in the brown butter bits and skip the brown sugar.
Vanilla: I used a combination of vanilla extract in the sponge cake and vanilla bean paste in the whipped cream to really bring out the subtle taste of vanilla.
Baking Powder: just baking powder, no baking soda.
