This peach sponge cake is an inverted cake very easy to make, since at the bottom of the mold we will place the chopped fruit and, when unmolding, it will remain at the top of the cake. It is perfect to take advantage of the ripe fruit and give it another opportunity, in addition to ideal to get the little ones to eat this type of food so beneficial for them. In general, this recipe usually carries among its ingredients peach yogurt, however, as we said, we have chosen to use natural fruit. Thus, in Recipesgatis we share the step by step to know how to make a peach sponge cake without yogurt, keep reading!
| 🚻 8 Diners | 🕘 45M | 🍵 MERRIENDA | 🤯 DIFFERITION LOW |
| Ingredients to make peach sponge cake without yogurt: |
| 3 peaches 200 grams of Leudante wheat flour 200 grams of sugar (1 cup) 150 grams of meter melted 4 eggs 2 lemons (juice and zest) 1 tablespoon dessert of baking sodium sodium bicarbonate |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make peach sponge cake without yogurt:
1. We separate the whites from the yolks to start preparing the mass of the sugarless peach sponge cake. Then, beat the yolks with the sugar until you get a soft cream.
2. Add the sifted flour, the baking soda, the juice and the zest of the lemons, and mix everything very well. If we do not have lift flour, we can add a teaspoon of baking powder. Then, we incorporate the molten butter.
3. Apart, we beat the whites about to snow and, done this, we add them to the previous mixture by integrating them with a spatula and making enveloping movements. It is very important to add the egg whites with care to prevent volume and achieve, thus, that the peach sponge cake without yogurt is spongy. We reserve.
4. We form a mold of about 20-25 cm in diameter with baking paper. Then, we put the peaches peeled and cut into rather fine segments at the base.
5. We preheat the oven at 180 ºC. While hot, we pour the dough on the peach segments and distribute uniformly. Then, bake the inverted peach cake for 35-45 minutes, or until when the stick test we see that it is ready.
Trick: When the cake is almost ready, we leave the oven only with heat down so that the peaches are caramelized.
6. We take out the peach sponge cake without yogurt from the oven, let cool for 10-15 minutes and unmold carefully. The result will be a delicious, soft and spongy inverted cake, perfect to accompany with an oat smoothie or a natural fruit juice.
