Peaches and cream cake

Roasted almond-studded genoise sponges, light as air, with a thick layer of soft vanilla whipped cream and fruity, juicy peaches.

I used tinned peaches here–partly because I love them, and partly because peaches aren’t in season. If they are in season for you when making this, using fresh, ripe peaches would be delicious. A non-essential step, but I would recommend peeling them first, then cutting them into halves, and cutting each half into 3 pieces.

Genoise sponge really benefits from using cake flour to ensure to achieve the light, airy texture that it is known for. You can make this easily at home, using a mixture of plain flour and cornstarch. I often make a larger batch than needed at the time and store it in a jar. To do so, whisk together 275g plain flour and 40g cornstarch. Store in a sealed jar at room temperature.