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🍑 PEACH AND CREAM SPONGE CAKE

SOFT – CREAMY – COCONUT-TOPPED DELIGHT!

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INGREDIENTS:

FOR THE SPONGE CAKE:

• 4 LARGE EGGS
• 1 CUP SUGAR
• 1 CUP MILK
• 1/2 CUP VEGETABLE OIL
• 2 CUPS ALL-PURPOSE FLOUR
• 1 TABLESPOON BAKING POWDER
• 1 TEASPOON VANILLA EXTRACT

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FOR THE CREAM FILLING:

• 2 CUPS MILK
• 1/2 CUP SUGAR
• 2 TABLESPOONS CORNSTARCH
• 1 TABLESPOON FLOUR
• 1 TEASPOON VANILLA EXTRACT
• 1 EGG YOLK
• 1 TABLESPOON BUTTER

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EXTRA:

• 1 CAN DICED PEACHES (DRAINED)
• SHREDDED COCONUT FOR TOPPING

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DIRECTIONS:

MAKE THE SPONGE CAKE:

1. PREHEAT OVEN TO 350°F (175°C).
2. BEAT EGGS AND SUGAR UNTIL LIGHT AND FLUFFY.
3. ADD MILK, OIL, AND VANILLA. MIX WELL.
4. SIFT IN FLOUR AND BAKING POWDER. MIX UNTIL SMOOTH.
5. POUR INTO A GREASED 9×13 INCH PAN.
6. BAKE FOR 25–30 MINUTES. COOL COMPLETELY.

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MAKE THE CREAM FILLING:

1. IN A SAUCEPAN, COMBINE MILK, SUGAR, CORNSTARCH, FLOUR, AND EGG YOLK.
2. COOK OVER MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL THICK.
3. REMOVE FROM HEAT. STIR IN BUTTER AND VANILLA.
4. LET COOL SLIGHTLY.

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ASSEMBLE THE CAKE:

1. SLICE THE CAKE IN HALF HORIZONTALLY.
2. SPREAD CREAM FILLING OVER THE BOTTOM LAYER.
3. ADD DICED PEACHES EVENLY ON TOP.
4. PLACE SECOND CAKE LAYER ON TOP.
5. SPRINKLE WITH SHREDDED COCONUT.

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CHILL & SERVE:

• CHILL FOR AT LEAST 1 HOUR IN THE REFRIGERATOR.
• SLICE AND ENJOY!

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Let me know if you'd like this as a PDF or need a sugar-free or egg-free version!