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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.

Peach & Blueberry Swiss Roll

Swiss roll with homemade jam

Swiss roll with homemade jam and mascarpone cream

It seemed appropriate that my first post on this blog should be about my contribution to the first meeting of the Brighton Baking Bunch baking club I recently set up. I wanted to make something I’d never attempted before, originally planning on making a four-tier chocolate and hazelnut layer cake (something I’m sure I’ll still try soon), but then I was inspired by a lovely recipe for peach donuts by one of my favourite baking bloggers, The Ginger Bread Lad. As donuts are best eaten within a few hours of being made and being a little nervous of deep frying, I decided to have a go at making a Swiss roll. The addition of homemade peach and blueberry jam is what really elevates this recipe, but you could always use a good shop-bought jam if you wanted to cut corners.

Swiss Roll with homemade Peach & Blueberry Jam and Vanilla Mascarpone Cream

For the jam:

  • 4 ripe peaches
  • 100g blueberries
  • 125g 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 blueberries and 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. You can hear when it starts to turn from fruit sauce to jam as the bubbles get thicker (you’ll understand what I mean when you try for yourself!). 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. This makes just enough for the recipe, but if you make more then store it in sterilised jam jars.

For the sponge:

  • 3 medium eggs
  • 80g caster sugar (plus about a tablespoon for finishing)
  • Seeds of half a vanilla pod
  • 1 tbsp warm water
  • 80g plain flour

Heat your oven to 190C and grease and line a 23 x 33cm Swiss roll tin or high sided baking sheet with greaseproof paper. Whisk the eggs, caster sugar and vanilla until really fluffy and pale in colour. Stir in the water, then sift in the flour and fold in lightly – you want to keep as much of the air in without leaving pockets of unmixed flour. Pour in to the prepared tin and smooth it out with the back of a spatula so it’s even and reaches the corner of the tin. Bake for 10-15 minutes – it’s done when it’s golden and feels springy to the touch. Remove from the oven and turn out onto a second sheet of baking parchment that’s been dusted with the extra caster sugar. Leave it for 10 minutes and then carefully peel back the lining paper and leave it to cool completely.

For the vanilla mascarpone cream:

  • 250g mascarpone
  • Seeds from half a vanilla pod
  • 3 or 4 tablespoons sifted icing sugar

Cream all the ingredients together in a bowl; begin with 3 tablespoons icing sugar and check to see if you think it’s sweet enough, adding the remaining sugar to taste.

When your sponge is cool, smooth over the mascarpone cream, leaving a border of about 1cm all the way round. Then cover with the jam, also leaving a little border as this will ooze on rolling. With the shortest side of the sponge facing you, fold the edge away from you, trying to tuck this first fold in as much as possible to keep the roll tight. You may find it helpful to use the baking parchment to pull the roll together. Once it’s fully rolled place it on your serving plate (spatulas or fish slices are helpful if you’re not confident enough to do it with your hands) with the join underneath to prevent in from unrolling. Dust with icing sugar before serving.

I neglected to get a decent photo, mainly out of greed (must get better at taking photos before tucking in!), but here’s a snap of a slice just before it was devoured.