Tort Melba – Sponge

  • This tort is based on a pêche melba – peach melba dessert.
  • This is a recipe for a large sponge cake, sandwiched with a filling made from yoghurt cheese or cream cheese and chopped tinned peaches plus a thick raspberry sauce.

Sponge Cake

  • Bake two  creamed sponge cakes –
  • Using 4 eggs and equal weights of butter, caster sugar and plain flour plus 2½ teaspoons of baking powder.
  • Bake in 2 x 21 cm anodised baking tins.
  • Leave to go cold completely.

Ingredients – Icing

  • 200g yoghurt cheese or cream cheese
  • 3-4 tablespoons of  icing sugar
  • 2-3 drops of vanilla essence
  • *
  • Peaches drained from a can – chopped
  • *
  • Peach juice from the tin.

Method – Icing

  • Add the vanilla essence to the yoghurt cheese.
  • Add the icing sugar bit by bit to the yoghurt cheese until you get the desired sweetness.
  • This does not want to be too sweet.
  • Mix in the chopped peaches
  • *
  • Icing sugar to dust

Ingredients – Sauce

  • 100g of raspberry jam
  • 50ml of water

Method – Sauce

  • Put the jam and water into a small saucepan.
  • Heat gently and stir with a wooden spoon.
  • Heat until the sauce is thick and smooth.
  • Leave to cool.

Assembling the cake

  • Place one of the cakes onto a serving plate or stand.
  • Prick the cake with a wooden skewer.
  • Sprinkle half the peach juice over the cake.
  • *
  • Spread half the raspberry sauce over the cake.
  • Spread the peach filling on the cake.
  • Drizzle the rest of the raspberry sauce on the filling.
  • *
  • Prick the other cake with a wooden skewer.
  • Place the second cake on top of the filling.
  • Sprinkle the rest of the peach juice over the cake.
  • *
  • Dust with icing sugar before serving.

Duchess – Bramble Rose tea plates from the 1960s


  • You could make more filling and slightly cover the sides of the cake – semi-naked.
  • You could make more filling and ice the top of the cake as well.

Published by


I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century.

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