Yet another recipe that uses my classic sponge cake as a base. This is a super simple cake that comes out looking really fancy.
I did a peach cake here but feel free to use any canned fruit you like!
Upside Down Peach Cake
Ingredients
- 4 eggs separated
- 125 g (8 oz) flour
- 170 g (6 oz) sugar divided
- 110 g (4 oz) neutral oil ex. canola oil
- 2 tsp baking powder
- 2 cans (15oz each) sliced peaches
- 55 g brown sugar
- 1 tbsp butter melted
- ¼ tsp cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Line the bottom of a 9 inch bundt pan with parchment paper. You could use a normal round cake pan which would just alter the bake time.
- Strain the canned peaches and pat dry.
- In a bowl mix the brown sugar, melted butter and cinnamon. Spread the mixture across the bottom of the pan.
- Arrange the peach slices on top of the mixture, filling the entire bottom of the pan. Set aside.
- In a mixer fitted with the whisk attachment, whisk the egg whites until foamy.
- Add ½ the amount of sugar and continue to whisk until stiff peaks form. Transfer to another bowl and set aside.
- Switch the mixer attachment to the paddle. Using the same mixing bowl (no need to wash it), beat the egg yolks and remaining sugar until light and silky. About 5 minutes.
- Beat in the oil and baking powder until well incorporated. Then beat in the flour.
- Gently fold the egg whites into the yolk mixture.
- Pour the batter in the prepared pan on top of the peaches and spread evenly.
- Bake until lightly golden brown and a toothpick comes out clean. About 40 minutes.
- Cool the cake for about 10 minutes. Gently flip it onto a serving plate and pull off the parchment paper.