Mahlab Sponge Cake With Cream and Peaches


6 large eggs, room temperature, separated
1 cup granulated sugar
1/2 tbsp RawSpiceBar Mahlab Spice
1 lemon, juice and 1/2 zest
1 cup flour, sifte
2 cups heavy cream
2 tbsp powdered sugar
3 cups fresh peaches, diced



  1. Preheat oven to 350F. Grease and line the bottom of three 8-inch cake pans with parchment paper. Set aside.
  2. In a bowl of a standing mixer with a whisk attachment, beat egg whites on medium speed until foamy. Add 1/4 cup sugar and continue beating until stiff peaks form. Scrape the meringue in another bowl. Set aside.
  3. Sift flour and the remaining 1/4 cup sugar over top of egg yolk mixture. Fold the flour mixture in the egg mixture, followed by half of the meringue.
  4. Fold the rest of the meringue into the batter until just incorporated. Pour the batter into the prepared pans evenly and smooth the top.
  5. Bake for 15 to 18 minutes or until the cakes are golden brown and a toothpick inserted in the center comes out clean.
  6. Remove the cakes from the oven and let cool in pan for 5 minutes. Run a thin knife around the cake edge and place the cake on a wire rack to cool completely.
  7. Whip the heavy cream and powdered sugar until it holds stiff peak.
  8. To assemble, spread 1/3 of the whipped cream on top then place peaches. Repeat until layered.
  9. Chill the cake until ready to serve. Sprinkle powdered sugar or RawSpiceBar Mahlab Spice on top before serving. Enjoy!

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