Grilled Sponge Cake with Peach and Cherry Compote

Name: Grilled Sponge Cake with Peach and Cherry Compote
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 8
Cuisine: Global
Ingredients: 125 grams cake flour; 567 grams frozen cherries; 8 egg whites; 8 larges egg yolks; 1 lemon, zested and juiced; 1 small orange, zested and juiced; 454 grams frozen peaches; 0 teaspoons fine salt; 67 grams sugar; 133 grams sugar; 200 grams sugar; 1 teaspoon vanilla extract; 118 milliliters water; 8 servings Whipped cream, for serving, optional

Grilled Sponge Cake with Peach and Cherry Compote

Grilled Sponge Cake with Peach and Cherry Compote is a dairy free dessert. This recipe serves 8. One serving contains 406 calories, 9g of protein, and 7g of fat. If you have peaches, egg yolks, sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 40 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July.

Instructions

Preheat oven to 325 degrees F.

Equipment you will use

Oven

In a medium mixing bowl, combine sugar, egg yolks, and vanilla, whisking until smooth and frothy.

Ingredients you will need

Egg Yolk

Vanilla

Sugar

Equipment you will use

Mixing Bowl

Whisk

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.

Ingredients you will need

All Purpose Flour

Lemon Zest

Egg Yolk

Juice

Salt

Equipment you will use

Mixing Bowl

Sieve

Whisk

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.

Ingredients you will need

Egg Whites

Sugar

Equipment you will use

Mixing Bowl

Hand Mixer

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.

Equipment you will use

Oven

Frying Pan

Preheat the grill and make sure it is very clean.

Equipment you will use

Grill

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.

Equipment you will use

Grill

Serve cake slices with cooled fruit compote and whipped cream, if desired.

Ingredients you will need

Whipped Cream

Compote

Fruit

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.

Ingredients you will need

Orange Zest

Fruit

Juice

Sugar

Water

Equipment you will use

Sauce Pan

Let cool and then refrigerate until ready to use.

Equipment

Ingredients

Servings:

lemon, zested and juiced 1small

orange, zested and juiced 454grams

frozen peaches 0teaspoons

vanilla extract 118milliliters

water 8servings

Whipped cream, for serving, optional

Recommended wine: Cream Sherry, Port, Moscato Dasti

Sponge Cake works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.