This fresh Peach Chiffon Cake Recipe is a real perfection: fluffy spongy layers, light mascarpone frosting and delicious peaches (or nectarines if you prefer).
This cake is somehow inspired by the Peach Mascarpone Dessert and is perfect for summer celebrations and garden parties.
Why is this recipe good
- Easy to make: the fluffy layers are quick to prepare, same as the frosting.
- The layers are my own variation of the classic Chiffon Cake and are incredibly light and moist.
- The cake feels fresh and at the same time is rich and satisfying.
- It elevates the classic peaches and cream combination in a truly amazing and elegant cake.
- Did I say it is really delicious?
What is Chiffon Cake
The original Chiffon Cake recipe was created in the beginning of the 20st century in Los Angeles. It is a type of sponge cake with oil added to the batter, which makes it super tender and moist.
The current recipe is my own interpretation of the classic dessert, with some yogurt in addition to the oil. I created the recipe using as a base the Vanilla Cake with Chocolate Frosting and Berries and I can tell you, the yogurt makes a great difference. Highly recommend both cakes, though.
Preparation tips
- To accomplish the moisture and tenderness of the layers, you need to beat the egg whites separately with some sugar: that is called meringue. Then beat the yolks with the sugar and add the rest of the wet ingredients.
- Afterwards gradually add the dry ingredients to the wet ones.
- Start adding the meringue once the mixture has thickened: that way you will avoid lumps in the batter.
- Make sure to mix gently when folding the meringue into the batter, to keep as much of its air as possible.
- Bake the cake for about 30-35 minutes at 350℉/ 180℃ until clean toothpick.
Cake assembling
After the layers have cooled completely, shortly cook the sliced peaches on the stove until soft.
Prepare the Mascarpone Frosting just before assembling the cake.
After stacking the layers, you can leave the cake fully naked, meaning without any frosting on the sides, like the Greek Honey Cake with Ricotta and Figs.
The second option is to spread a little frosting on the sides, just to cover the crumbs, like in the Naked Birthday Cake. I prefer this method as it keeps the layers fresh in the fridge for a longer time.
After filling the cake, cover it and let it cool in the fridge for about 3-4 hours. Before serving spread the remaining frosting on top (cooled as well) and decorate with more peaches or nectarines: that way it will look super fresh when you present it.
Storing
Keep the cake for up to 4 days in the fridge, covered with plastic wrap or portioned in airtight containers. You can also freeze it for up to 2 months.
This is one of the best cakes you can make with fresh peaches! If you prefer more simple cakes, don’t miss the Peach Dump Cake.
If you like spongy and light cakes, I recommend you also these recipes:
📝 Recipe
Peach Chiffon Cake
Ingredients
- 1⅓ cups /160 g cake flour or a.p. flour
- 4 eggs, separated
- 1 cup/ 200 g granulated sugar
- 2 tbsp/ 15 g cornstarch or potato starch
- 3 tbsp/ 40 ml olive oil
- 60 g/ ¼ cup plain yogurt
- ⅓ teaspoon salt
- 1 ⅔ teaspoon baking powder
- 2 teaspoon vanilla extract
- 3 medium peaches or nectarines
- 1 tablespoon sugar, optional
- 1 batch Mascarpone Frosting
Instructions
Cake layers:
- Preheat the oven to 350℉/ 180℃. Line two 7-inch cake pans with circles of parchment paper and grease them well.
- In a medium bowl combine the flour, starch, baking powder and salt. Whisk very well to blend.
- Divide the eggs into two large mixing bowls. Whip the egg whites with an electric mixer with about ⅓ of the sugar for about 2-3 minutes, until thick and fluffy.
- Add the remaining sugar to the egg yolks. Beat with the mixer for 3-4 minutes until thick and pale. One by one add the oil, vanilla and yogurt, while beating at a lower speed with the mixer.
- Gradually add the dry ingredients, folding them gently with a rubber spatula or with the paddle attachment of a stand mixer at the lowest speed. When the mixture becomes thick, start adding also from the meringue (egg whites). Alternate dry ingredients and meringue until the mixtures are combined into a smooth batter.
- Divide the batter into the prepared pans. Bake for about 35 or until a toothpick inserted in the centre of both layers comes out clean.
- Let the layers cool completely before removing them from the pans and assembling the cake.
To assemble:
- Slice 2 peaches and then cut each slice in half. Place them in a small saucepan with sugar (if using) over medium heat. Let them simmer, mixing occasionally, until they soften gently.
- Let cool.
- Prepare the mascarpone frosting as directed in the recipe.
- Using a long serrated knife cut horizontally the cake into two layers.
- Place one layer on a serving plate and spread some mascarpone frosting on top. Top with ⅓ of the cooked peaches.
- Place another layer over the peaches. Continue the process until the last layer is placed on top of the cake. You should have about ¼ of the frosting reserved. Use some frosting to spread it gently around the cake, if desired, just to cover the crumbs.
- Cover the cake with plastic wrap and place it in the fridge for 3-4 hours. Cover also the remaining frosting and place it in the fridge.
- Before serving spread the rest of the mascarpone frosting on top (whisk it first in case the water has separated). Decorate with the remaining fresh peach.
Notes
- Store the cake in the fridge for up to 4 days. You can freeze it portioned in airtight containers for up to 2 months.
- This cake is quite tall and elegant. If you have bigger pans or you prefer lower cakes, you can bake the layers in two 8 or 9-inch pans.
- Use the Cake Pan Size Calculator to calculate the ingredients if you prefer a larger tall cake.
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