Caramelised Peach Sponge

Recipe by
Total Time:
70 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

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  • Eggless sponge cake:
  • 1/2 tin condensed milk
  • 2.5 cups plain flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp icing sugar
  • 1/2 cup butter melted
  • 1/2 tsp vanilla essence
  • 100 ml milk
  • 100 ml Coke or Thumbs Up
  • Other ingredients:
  • 1/2 cup - plain flour
  • 5 - peaches, peeled, halved, stoned
  • 1 tbsp - chilled butter
  • 1 tbsp - lemon juice
  • 1/2 cup - brown sugar
  • 1/2 cup - rolled oats
  • 2 to 3 pinches - cinnamon powder

How to Make Caramelised Peach Sponge

  • Grease an 8 inch wide flan tin with melted ghee or butter and line with butter paper.
  • Drizzle lemon juice over peach halves.
  • Arrange peaches, cut side up, on bottom of tin.
  • Mix flour and butter to form crumb like mixture.
  • Mix in oats and brown sugar and sprinkle over peaches evenly.
  • Bake in preheated oven for 5-7 minutes at 150 degrees C.
  • Meanwhile prepare sponge batter.
  • Sieve flour, baking powder, baking soda, sugar, cocoa all together 2 to 3 times. Keep aside.
  • Pour condensed milk in a bowl. Add the butter, and beat well till smooth.
  • Add the flour spoon by spoon, mixing into the condensed milk mixture.
  • In between, add milk as required if the butter begins to get too stiff.
  • Once all the flour is used up, beat the batter till light (5-7 minutes).
  • Add the Coke or Thumbs Up and mix gently till smooth.
  • Pour into a greased cake tin.
  • Pour over the half-Bake peach mixture.
  • Transfer to oven again and bake at 200 degrees C for 5 minutes.
  • Bake at 180 degrees C for 35-40 minutes.
  • Check if done by inserting a skewer which should come out clean.
  • Cool a little before removing carefully from flan tin.
  • Invert over plate with peach side up.
  • Peel off butter paper carefully while still warm.
  • Serve warm or cooled slices with dollops of vanilla ice cream if desired.
  • Can be stored for 2-3 days.