Description
A delightful treat that combines the sweetness of ripe peaches with a light, fluffy texture, perfect for summer gatherings or special occasions.
Ingredients
Scale
- 3 medium fresh peaches, peeled and sliced
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar, plus extra for peaches
- 4 large eggs, separated
- 1 cup heavy cream
- 1 ½ teaspoons baking powder
- 1 teaspoon vanilla extract
- A pinch of salt
- ½ cup unsalted butter, melted and slightly cooled
Instructions
- In a bowl, toss the sliced peaches with 2 tablespoons of granulated sugar. Set aside for about 15 minutes.
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- In a large mixing bowl, beat the egg yolks with ¾ cup of granulated sugar until pale and creamy. Add melted butter and vanilla extract.
- Gradually add the flour mixture to the egg yolk mixture, alternating with milk until just combined.
- In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining ¼ cup of sugar and continue to beat until stiff peaks form.
- Gently fold the whipped egg whites into the batter in three additions.
- Pour half of the batter into the prepared cake pan. Layer half of the sliced peaches on top, then pour the remaining batter over the peaches. Add the rest of the peach slices on top.
- Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- In a mixing bowl, whip the heavy cream until soft peaks form. Add sugar or vanilla extract for sweetness if desired.
- Once the cake is cool, spread the whipped cream over the top and garnish with additional peach slices or mint.
- Slice the cake and serve it chilled or at room temperature.
Notes
- For a gluten-free version, use a gluten-free flour blend.
- If dairy-free, substitute almond milk and coconut cream for heavy cream.
- For extra peach flavor, add peach puree to the whipped cream.
- Store in the refrigerator for up to three days.
- Freeze tightly wrapped for up to three months.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Whipped Peach Cloud Cake, Peach Cake, Summer Dessert, Fluffy Cake