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Orange Sponge with Peach Jam

Orange Sponge with Peach Jam

Orange Sponge with Peach Jam and Whipped Cream

Family lunch today, and I usually take some kind of cake with me (mainly because I like feeding cake to my nephews). I’ve been a bit obsessed with fruity bakes lately, particularly peaches (see my previous recipe for Peach & Blueberry Swiss Roll) and with the addition of some oranges that were knocking about the fruit bowl having seen better days, here’s what I came up with:

Orange Sponge with Peach Jam

For the jam:

  • 5 peaches
  • 150g caster sugar

Prepare your peaches by scoring a cross in the skin at the top or bottom of the peach. Blanch in boiling water for about 20-30 seconds, then take them out; the skin should peel away very easily, but don’t worry if there are a few flecks left on the flesh. Remove the stones, then squish the flesh through your fingers into a medium sized saucepan, along with the sugar. Bring to the boil, stirring regularly to make sure your jam isn’t sticking to the pan. Boil vigorously for 10-15 minutes, keeping an eye on it all the time. Check if it’s done by putting a teaspoon sized amount on a cool plate, leaving it for a minute and then running your finger through it – when it has become jam it should ‘wrinkle’ and it won’t run down the plate when tilted. Place in a clean bowl to cool, transferring to the fridge until needed. If you have any left after topping your cake, store it in sterilised jam jars.

For the orange sponge:

  • 170g butter
  • 170g caster sugar
  • 3 large eggs
  • 170g self raising flour
  • 1 heaped tsp baking powder
  • 2 oranges
  • 300ml double cream (for serving)

Heat your oven to 175C and grease and line the base of a 9″ spring form cake tin. Beat the butter and sugar until light and creamy. Beat in one egg, followed by about a third of the flour, then the next egg and more flour and finally the third egg and last of the flour and baking powder. Finely grate in the rind of both oranges, then add the juice of just one. Make sure everything is mixed well, pour into the cake tin and smooth down with a spatula, bake for 20-25 mins until golden. It’s done when the sponge is starting to come away from the sides, it springs back when lightly pressed, or a skewer comes out clean. Leave it in the tin for 5 minutes, then turn it out and leave to cool on a wire rack.

A few minutes before you’re ready to serve, lightly whip the double cream until it’s just sticking to the whisk; be careful not to over-whip as it starts to become butter which is not what you’re trying to achieve! Put the sponge on a serving plate, top with the softly whipped cream and finish with the peach jam.


About brightonbaker

Baking, sharing, writing, eating.

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