A sponge cake is the dream of those who prepare that special cake for some occasion or for a snack, we really enjoy things well done, with good taste and texture, I must confess that although I am a chocolate lover I really like a cake that has fruit, but not fruit that they sell in cans or jars but natural fruit, the pineapple is one of the fruits we see the most is the biscuits, I like the peach a lot because it is very sweet and soft when I bite it, today I I share the recipe for peach sponge cake, the fantastic thing about this sponge cake is that when you turn it over you can see the very delicious pieces of peach,
Ingredients:
- 3 medium eggs
- 200 gr of sugar
- 125 gr of sunflower oil or soft olive
- 125 gr of plain yogurt without sugar
- 275 gr of common flour
- 16 gr of Royal type yeast or baking powder
- 4 medium and mature peaches
Preparation:
Let's start by heating the oven to 180º C with heat up and down; We also greased the mold with a little butter and sprinkled with flour, at the base of the mold we placed baking paper; this way we make sure that we do not get stuck and that we are perfect. We clean the peaches, peel them and remove the bone, then cut the half into sheets that we are going to place in the base of the cake, spiraling from the outside inwards, with the rest of the peaches we are going to make a puree, we crush them with the blender or puree and we reserve it, you can also cut them into small squares if you want them to be visible.
We continue to assemble the eggs with the sugar, that is to say we are going to beat it a lot so that it doubles its volume and whitens, the more volume we get the more fluffy the cake will be, now we add the oil and the yogurt and mix well, then we incorporate the Peach either puree or die and mix, continue with the flour and yeast, we join both and sift or pass through a fine sieve, and we add it to the previous mix; we are going to mix everything very carefully so we can use a pastry tongue and we do it with enveloping movements, from the bottom up, so that the dough does not lose that volume we had achieved before. When we have the flour well incorporated into the mixture pour into the mold, on the peach we had at the base and put it in the oven that will already be hot, leave at 180ºC for 25-35 minutes the time is for guidance, you have to check go puncturing in the center with a toothpick and if it comes out dry it is ready, when we have the cake we take it out and let it cool on a rack before unmolding, then we will just have to turn it around and we will have it ready to eat .