Peach cream sponge sandwiches

bowl Serves 16


  • 4 eggs
  • 1 tsp vanilla extract
  • 115g flour, sifted
  • 115g caster sugar
  • can sliced peaches, well drained, thinly slice ¼ of the peach slices
  • 200g mascarpone
  • 250ml apricot jam
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  • Preheat the oven to 200°C. Line a shallow baking dish, about 28cm by 18cm, with non stick baking paper.

  • Beat the eggs, sugar and vanilla for about 5 minutes until very thick and pale. Fold in the flour.

  • Pour the mixture into the baking dish. Place in the oven for 10-15 minutes or until a skewer inserted into the middle of the sponge comes out clean.

  • Remove from the oven, allow to cool, then turn out onto a clean surface and peel off the paper. Trim the edges and cut into 32 equal rectangles.

  • Slice each rectangle through in half, horizontally. Mix ¼ of the thinly sliced peaches with the mascarpone. Spread a little on the bottom half of each rectangle. Replace the top half and press down gently so it sticks to the mascarpone mixture.

  • Melt the jam over low heat until runny. Glaze the cakes by brushing the top of each cake with a little jam. Place a piece of peach on top of each and brush well with the jam. Refrigerate for 30 minutes then serve.

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