Thursday, August 11, 2022
HomeCakePeaches and Cream Cake! - Jane's Patisserie

Peaches and Cream Cake! – Jane’s Patisserie

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A easy but scrumptious peaches and cream cake with peach sponges drizzled in peach syrup, and whipped sweetened cream – heaven! 

Oh hey there my fruity little magnificence… I LOVE YOU. Truthfully, this cake is so recent, so gentle, so scrumptious and excellent for any summery baking day like in the present day. I’m obsessed and I hope you all loveeeee this one too! 

Fruity Bakes

Once I consider baking with fruit I at all times consider gentle and deliciously flavoured desserts and regardless of the bake could also be… they’re so stuffed with flavour, and a few of my favorite issues ever. My lemon and raspberry cake and my mango cheesecake are a few of my favourites, however I realised how I had by no means truly baked with peach?! 

I like fruity bakes as a result of you may get such sharp and vibrant flavours completely shining by means of with such a easy concept or bake. You actually don’t must fluff them an excessive amount of, and I’m right here for it. 

If fruit is in season, use it recent – but when its not in season, I at all times advocate utilizing the tinned or frozen model as you’re going to get a lot extra flavour from the fruit that approach. 


A peaches and cream cake was a little bit of a curve ball for me at first because it appears far too easy… however oh my days it’s heaven. Heaven in each single little chew ever. I baked this cake earlier within the yr (I normally bake a number of months forward of when bakes seem on my weblog!) so I used tinned peaches they usually have been excellent. 

Tins of peaches can fluctuate, so I purchased three simply in case and it labored. One tin of peaches per sponge appeared nice, plus an additional when you fancy adorning with any extra you may! 

As soon as the sponges had baked I used among the syrup from the tins to drizzle over the sponges while they cooled and it gave an additional scrumptious flavour and degree of moisture to the cake that made it excellent. 


A sponge like that is tremendous easy and that’s what I like about it – you need many of the enjoyable and style to return from the peach and cream in fact as that’s the theme, so a scrumptious vanilla sponge was my go-to. 

  • Butter – It’s as much as you if you wish to use a baking unfold or precise butter for a sponge. Individuals fluctuate in what they like, however each work effectively!
  • Sugar – I used caster sugar for this sponge as I wished the flavour to be as gentle as potential
  • Flour – Self-raising flour to get a superb little rise of the sponge with out being an excessive amount of with the addition of baking powder. 
  • Eggs – I at all times use medium, however when you use giant you need to use 4 eggs as an alternative. 
  • Vanilla – Non-obligatory, however DELICIOUS 


I don’t wish to sound too foolish right here speaking about cream, however I at all times wish to put as a lot element right into a weblog publish as potential simply in case you guys have any queries. As I’m based mostly within the UK, I used double cream for this. You too can use whipping cream, however I are inclined to at all times have double cream within the fridge. 

You’ll be able to’t use any squirty cream that is available in a can as its UHT cream so it deflates inside minutes which you undoubtedly don’t need. I might additionally keep away from utilizing single cream because it by no means tends to whip the identical and also you need the cream to carry up a sponge when its sandwiched within the center. 

If you’re overseas and would not have ‘double cream’ you need to use no matter liquid cream you’d usually use to whip up – these fluctuate in names all through nations so I don’t wish to make ideas and it’s flawed or imply one thing else! 

I add some icing sugar and vanilla to sweeten and stabilise my whipped cream. 

Suggestions and Tips 

When baking a cake like this you wish to be fairly delicate if you end up taking the desserts out of the tins so I discovered utilizing free bottomed tins the most effective. I exploit 8″ tins in most of my bakes as I discover its probably the most international sizes! 

I purchased 411g tins of peaches, however tin sizes can fluctuate for fruit so it’s finest to purchase a number of and return them when you don’t use them. In whole you will want between 300-400g price of fruit with out the burden of the liquid within the tin. If you’re baking with recent peaches, you may go away the pores and skin on! 

As this cake has fruit, a fruit drizzle and freshly whipped cream it does want storing within the fridge so it doesn’t go manky! 


  • 250 g unsalted butter (room temp)
  • 250 g caster sugar
  • 250 g self-raising flour
  • 5 medium eggs
  • 1 tsp vanilla extract
  • 300-400 g peach slices
  • peach syrup from tin (optionally available)


  • 300 ml double cream
  • 2 tbsp icing sugar
  • 1 tsp vanilla extract
  • additional peach slices


  • Preheat the oven to 180ºc/160ºfan and line two 8″ free bottomed tins with parchment paper

  • Beat the butter and sugar collectively till gentle and fluffy

  • Add the eggs, flour and vanilla and beat once more till easy

  • Drain the peach slices out of the tin protecting the syrup for later

  • Break up the cake combine between the 2 tins and easy over

  • Break up the peach slices between the 2 cake tins and lay the peach slices on high of the cake combine

  • Bake the desserts within the oven for 30-35 minutes, or till baked by means of. Drizzle on the syrup if you wish to. Depart to chill absolutely within the tin.


  • As soon as the desserts have cooled, whip the double cream with the icing sugar and vanilla extract to smooth peaks.

  • Unfold half of the cream onto the primary layer of cake, add the second layer, and unfold on the remainder of the cream.

  • Add on additional peach slices when you fancy! Get pleasure from!

  • This cake will final 2-3 days within the fridge
  • If you happen to use recent peaches, you need to use a easy syrup to drizzle on the sponges (dissolve 75g of caster sugar into 75g of water, and let it cool), or you may simply go away it off
  • You’ll be able to swap to different tinned fruit if you would like
  • I exploit these cake tins on this recipe

Discover my different recipes on my Recipes Web page!

Yow will discover me on:

J x

© Jane’s Patisserie. All photographs & content material are copyright protected. Don’t use my photographs with out prior permission. If you wish to republish this recipe, please re-write the recipe in your individual phrases and credit score me, or hyperlink again to this publish for the recipe.




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