Name: Peach Cake for Dessert
Ingredients: three sheets of sponge cake

Peach Cake for Dessert

Ingredients

three sheets of sponge cake

Directions

Make the cake

Bake three sheets of sponge cake, as for jelly cake.
Cut nice ripe peaches in thin slices, or chop them.
Prepare cream by whipping, sweetening and adding flavor of vanilla, if desired.

Assemble and serve

Put layers of peaches between the sheets of cake.
Pour cream over each layer and over the top.
To be eaten soon after it is prepared.

By F. L. Gillette and Hugo Ziemann. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Sponge cake sheets: Form the structure of the layers and soak up the cream.
Peaches (in the method): Add moisture, sweetness and fruity flavor between the cake layers.
Cream (in the method): Adds richness and moisture, softening the cake layers as it soaks in.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.