Easy Peach Upside-Down Cake
With just five simple ingredients, this upside-down peach sponge cake is wonderfully easy yet surprisingly elegant. Whether made with peaches, nectarines, or other seasonal fruit, it features a light, airy sponge topped with juicy baked fruit and delicate summer flavors.
Ingredients
- 5 eggs
- 5 peaches or nectarines or other favorite seasonal fruit
- 5 tablespoons sugar
- 5 tablespoons all-purpose flour
- powdered sugar for dusting
Instructions
- Preheat the oven to 180°C (350°F), fan-forced (convection), top and bottom heat.
- Separate the eggs, placing the whites in a large clean bowl and the yolks in a separate bowl.
- Beat the egg whites until stiff peaks form.
- In another bowl, whisk the egg yolks with the sugar until pale and creamy. Gradually whisk in the flour until smooth.
- Gently fold the yolk mixture into the beaten egg whites using slow upward motions to keep the batter light and airy.
- Line a 26 cm (10-inch) round cake pan with parchment paper. Arrange the sliced peaches (or other fruit) evenly across the bottom.
- Pour the batter over the fruit and gently smooth the top.
- Bake for 30 minutes, or until the sponge is golden and set.
- Let the cake cool in the pan for 10 minutes, then carefully invert it onto a serving plate so the fruit layer is facing upward. Dust with powdered sugar before serving.
Notes
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