Pound Cake with Peach Filing

peach sponge cake

After being away for a while because of a knee surgery (caused by playing volley for some years), I am back and nothing better that making a birthday cake for my mother. This time she asked me for a pound cake with peach filing that I made with the help of my sister, who is mine sous-chef of some recipes…haha.

peach sponge cake 2The recipe is simple and tasty, nothing fancy, but the only problem was that my mother without noticing bought light canned peaches with 70% less fat, so the syrup and the peaches were without too much flavor, as all the light foods, and because of that the peaches in the cake were difficult to notice. So for anybody who will make the cake and don’t worry about calories, try to buy those peaches with a lot of fat, juicy and sweet…hehe.

peach sponge cake 3

Pound Cake with Peach Filing


Pound Cake:

2 cups all-purpose flour
2 cups sugar
1 cup milk
6 egg yolks
6 egg white s
1 tbsp unsalted butter
1 tbsp baking powder
1 tsp vanilla essence

1 canned peach


1 sweetened condensed milk can
1 tbsp margarine
1 can of heavy cream
1 egg yolk


500gr cold heavy cream
4 tbsp sugar


Preheat oven to 350ºF/180ºC. Separate the eggs while they are still cold, and cover the whites and yolks with plastic wrap to prevent a film from forming on the egg yolks and the whites from drying out. Let the yolks and whites reach room temperature before using (this will take about 30 minutes). Having the yolks and whites at room temperature will ensure that the eggs reach their full volume when beaten.

Into a large mixing bowl, beat the egg yolks with the sugar until smooth. Slowly add the flour, milk, vanilla and baking powder. In a clean bowl, whip the egg whites until foamy. Pour egg yolk mixture over whites, gently folding with a rubber spatula just until blended. Do not stir or beat. Divide the mixture evenly between two greased 12 inch round pan. Bake for 35 minutes. Loosen cakes from pans with an offset spatula, and unmold onto wire rack. Cool to room temperature.

In a saucepan over medium heat, heat the condensed milk, margarine and egg yolk. Beat with a whisk until the mixture thickens. Remove from heat and add the heavy cream. Let cool to room temperature

In a large bowl, whip cream until stiff peaks are just about to form. Beat in sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.

Assembling the cake:
Line a baking sheet with parchment paper and place a wire rack over it. Using a serrated knife, cut each cake in half horizontally. (If necessary, shave off any uneven pieces of cake with a serrated knife so that it is smooth and even on all sides.) Brush the tops of three layers each with some of the peach syrup. Place the bottom layer on a 9-inch round of cardboard and set it on the wire rack. Spread 5 tbsp of the frosting evenly on top of the layer(don’t use a lot because you’ll need some to cover the cake). Top with a second layer of cake. Spread 1/2 of the filling evenly over it with some chopped peaches(at your taste). Repeat the same process with the third layer. Top with the fourth layer. Chill in the refrigerator for 2 hours. Spread the entire cake with the frosting. Led to the refrigerator until serving time.

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