| Level: | Intermediate |
| Total: | 1 hr 40 min |
| Prep: | 20 min |
| Inactive: | 30 min |
| Cook: | 50 min |
| Yield: | 8 servings |
Ingredients
- 2/3 cups sugar
- 8 large egg yolks
- 1 teaspoon vanilla extract
- 1 lemon, zested and juiced
- 1 cup cake flour
- 1/4 teaspoon fine salt
- 8 egg whites
- 1/3 cup sugar
- Peach and Cherry Compote, recipe follows
- Whipped cream, for serving, optional
- 1 (16-ounce) bag frozen peaches
- 2 (10-ounce) bags frozen cherries
- 1 cup sugar
- 1/2 cup water
- 1 small orange, zested and juiced
Instructions
- Preheat oven to 325 degrees F.
- In a medium mixing bowl, combine sugar, egg yolks, and vanilla, whisking until smooth and frothy. Add the lemon zest and juice and whisk until well combined. In a separate larger mixing bowl, sift the cake flour and salt together; a fine-mesh sieve works well for this. Gingerly and gradually fold the egg yolk mixture into the sifted flour.
- In another mixing bowl, beat egg whites on high speed with a hand mixer until just frothy. Continue beating while gradually adding the sugar. Beat on high until soft peaks form. Gently fold beaten egg whites into batter, making sure not to deflate the air bubbles in the whites. Pour batter into an ungreased 10-inch tube pan and bake in the center of the oven for 45 minutes. Cool, upside down, in pan.
- Preheat the grill and make sure it is very clean. Cut the cooled cake into 8 slices, and then grill on both sides until nicely toasted on outside but still soft and moist on the inside, about 1 to 1 1/2 minutes per side, depending on how hot your grill is. Serve cake slices with cooled fruit compote and whipped cream, if desired.
- In a medium, heavy-bottomed, non-reactive saucepan, combine frozen fruit, sugar, water, and orange zest and juice in a large saucepan and cook over medium heat until mixture comes to a simmer. Reduce heat to low and cook for another 25 to 30 minutes or until thick. Let cool and then refrigerate until ready to use.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 428 |
| Total Fat | 8 g |
| Saturated Fat | 4 g |
| Carbohydrates | 83 g |
| Dietary Fiber | 3 g |
| Sugar | 66 g |
| Protein | 9 g |
| Cholesterol | 196 mg |
| Sodium | 129 mg |
Reviews
this was delicious and easy. We just bought the angel food cake, so it was a very easy recipe.
Great recipe…To save time, I used a Sara Lee Pound Cake found in the freezer section. I used a grill pan to grill the cake, and it pulled out the sweet flavors to perfection. Paired the desert with the absolute best vanilla ice cream… a crowd pleaser!
Loved the compote! However, the recipe made double what we needed. We used the extra sauce over ice cream, it was great!!
Such a simple and delicious dessert. These are very simple ingredients that are often on hand in the freezer.
I figured that this recipe would be a great treat on a summer night…turns out I was correct. The lemon in the cake really accented the cherry and peach compote. Huge hit.
The sponge cake is a great versatile cake for many toppings ie.. strawberry shortcake, berry topping. I did enjoy the peach and cherry combination. I did grill the sponge cake for 4 of the servings. It is also good without grilling the cake.