Recipe: Peach sponge and cream cake

Peach sponge and cream cake by Stephanie Curmi

Recipe by Stephanie Curmi


For the cream: 

  • 1 can Frisian Flag condensed milk
  • 3 cans water
  • 85 g cornflour
  • 85 g sugar
  • 4 egg yolks
  • half a lemon

For the sponge: 

  • 2 cans peaches
  • red vermouth
  • large hoopla
  • sponge cake 
    - 225 g self raising flour
    - 225 g Remia Gold margarine,
    - 225 g caster sugar
    - 4 eggs
    - 1 tsp baking powder


For the cream: 

  1. In a pan, put all the ingredients on low heat (cornflour must be diluted in a bit of water)
  2. Stir with a whisk all the time.
  3. When it starts to thicken, take out the lemon. Leave to thicken.
  4. Take off heat and leave it to cool down a bit.

For the sponge:

  1. Preheat the oven to 180 °c .
  2. Mix all ingredients with an electric whisk.
  3. Pour into 2 pans.
  4. Bake for 15 - 25 mins
  5. Cut the sponge very thinly and drizzle a bit of vermouth on top of it.
  6. Put a fair amount of cream and top with sliced peaches.
  7. Repeat as necessary.
  8. Last layer should be the whisked hoopla with a decorated layer of peaches

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