Peach Almond Sponge Cake

Peach_cake_JacobFergusPhoto_2

I recently stumbled upon a very cool cooking club: The Chatelaine Cooking Club. Looking further into it, I realized that it’s based on the same idea as a book club, but for people who like to try new recipes in their kitchen.

Basically, Chatelaine publishes a recipe each month on its website and asks the public to cook or bake the featured recipe in their home and to share a picture of the final result using social media.

Peach_cake_JacobFergusPhoto_3August was the month of Peach Almond Sponge Cake. I already had some fresh Ontario peaches in my fridge so I decided to give this contest a shot.

As it would turn out, Jacob and I would spend a lot of time deciding on a concept – me being stubborn on using the cake tray and him needing to find the right angle to get light without catching the shadow of the tray. We worked together and took pictures for about an hour before finally feeling satisfied with our work.

As it turned out, I won the contest – check out my picture on their website here! I also got a fantastic new recipe that is easy to bake and makes the perfect end to a dinner party just as much as it makes a delicious treat on that warm summer evening. The recipe is below.

If you are interested in knowing more about the Chatelaine Cooking Club, simply follow this link!

_MG_2496_JacobFergusPhoto_1You will need:
6 large eggs, white and yolk separated
A pinch of cream of tartar
1 cup of sugar
½ cup of all-purpose flour
1 cup of ground almonds
The zest of about half an orange (1 tablespoon)
A pinch of salt
½ teaspoon of almond extract
½ cup of unsalted butter, melted
1 cup of 35% cream
1 tablespoon of granulated sugar
3 to 4 peaches, sliced

Brush the inside of a 9-inch cake pan with butter and line with parchment paper.

In a bowl, whisk the egg whites with cream of tartar until it starts to froth. Add ¼ cup of the sugar.

In another bowl, mix the flour with ground almonds, salt and orange zest.

In a third bowl, beat the egg yolks with the remaining ¾ cup of sugar. Once the mixture is a pale yellow, add the dry ingredients, the almond extract, and the melted butter.

Gently fold in the egg white and transfer into the cake pan.

Bake at 325F for 30 minutes, then cover the cake with a loose piece of aluminum foil and keep baking for another 20 to 25 minutes. Let the cake cool completely.

In the meantime, whisk the cream with a tablespoon of sugar until it is whipped.

Once the cake is baked and cooled, spread with the whipped cream and then the sliced peaches. Enjoy!

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