Butter sponge cake with peaches and whipped cream

Butter sponge cake with peaches and whipped cream

My last summer inspiration was a peach tree that gave an enormous amount of fruits. Beautiful and sweet peaches showed up in my kitchen especially to be used for a refreshing dessert. I prepared for you a butter sponge cake with peaches and whipped cream. This vanilla cake combined with spicy peaches and light whipped cream made the world more beautiful.

You’ll need

Butter sponge cake


160 g of butter

220 g of sugar

200 g of flour

5 g of baking powder

95 g of eggs

210 g of milk


Preheat the oven to 180°C.

In a mixer combine butter and sugar until white and fluffy. Next keep adding eggs, one by one, mixing after each adding. After that add flour and baking powder and mix all together until combined. At the end add milk, pouring it slowly to the batter. Mix all well.

Cover baking tray with baking paper. Clips will help you keep the baking paper in baking tray.

Pour the batter into the baking tray and put it to the oven. Bake for about 30 minutes or until the toothpick is dry.

Take the cake from the oven and leave it to cool down completely.

Butter cake can be used in many ways, have a look at the rainbow cake to see how I used it yet.

Spicy peaches


1 kg of peaches

20 g of corn flour

1/2 tea spoon of cinnamon

¼ tea spoon of nutmeg

Pinch of salt

50 g of sugar


Put all the ingredients on pan and fry on medium heat until peaches will slightly disintegrate and sugar will melt. Put spicy peaches on the cake and put all into the refrigerator.

Whipped cream


50 g of powdered sugar

400 g of 30% cream


Whip the cream with powdered sugar until stiff and put it on cooled-down cake. Put all into the refrigerator for the whole night.

Also have a look at this way of doing the butter sponge cake with peaches and whipped cream!


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