Sponge Cake with Peaches

  • This cake is loosely based on one I made with pears.
  • However rather than use fresh peaches – I used tinned peaches.
  • My peaches were in syrup – but one in juice should also be fine (but not tested).
  • This sponge is made with sunflower oil and is very easy to make.


  • Tin of peaches – drained
  • *
  • 230g of plain flour
  • ½ tablespoon of baking powder
  • ½ teaspoon of salt
  • 125ml of sunflower oil
  • 200g granulated sugar
  • ¼ – ½ teaspoon vanilla extract
  • 3 eggs
  • *
  • Icing Sugar to dredge – optional


  • Pre-heat oven to GM4 – 180°C.
  • Use a 22cm loose bottom tin with a cake liner – (like a huge bun case).
  • Chop the peaches into small chunks.
  • Leave whilst you prepare the cake mixture.
  • In a large bowl mix the flour, baking powder and salt.
  • In another bowl whisk the oil, sugar, vanilla extract and the eggs until they are thoroughly mixed.
  • Add the flour mixture to the oil mixture and mix thoroughly.
  • Place half the cake batter into the cooking tin.
  • Place half the peaches on top of the cake batter.
  • Cover with the rest of the cake batter.
  • Place the rest of the peaches evenly over the surface of the cake.
  • Bake for 60 – 65 minutes – cover and maybe another another 10 minutes if not done.
  • Leave to cool in the tin before turning it out.
  • *
  • Dredge with icing sugar when serving – optional.
  • Served on Royal Doulton – Sonnet  and Duchess – Bramble Rose tea plates
  • *
  • I tried this out also in a rectangular tin – 26 x 21cms.
  • The batter was poured into the tin and the peaches all put on the top.
  • This took 40 – 45 minutes to cook – check after 35 minutes and cover with baking paper if necessary.

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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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