This peach cake is made from feather-light sponge cake layers and a delicate homemade whipped cream frosting! It calls for canned peaches so summertime isn't the only occasion to make it! Serve this as a birthday fruit cake or bring it to any celebration, it will easily become a crowd pleaser!
3ozsoftened cream cheese
15ozcanned peach slices(coarsely chopped)
Preheat oven 350°F. Line and lightly grease a 17x11 sheet pan with parchment paper. Set aside. Beat eggs and sugar for 10 minutes over high speed until pale and thick. Whisk in the flour and baking powder moving the whisk in one direction.
Pour into the prepared pan and bake 20 minutes.
TO MAKE CREAM: Beat the cream until firm peaks form (3 minutes.) Mix in the condensed milk and cream cheese until well combined (1 minute.) Set aside.
Slice cake in half and soak each layer with 4 Tablespoons of syrup (spongey side up.) Place on a serving plate and top with half of the peaches.
Frost with half of the cream and top with the remaining peaches followed by the sponge layer. Frost the outside and garnish with additional peach slices and dried poppy seeds if desired. Refrigerate at least 4 hours before serving.
Cream Cheese: to soften cream cheese microwave 20 seconds and stir well before whipping it into the cream for a lump-free frosting. Peach Garnish: reserve a few slices of peaches before assembling cake for garnish. Fresh Fruits: if using fresh peaches or other fresh fruits, make your own syrup by stirring together 1/2 cup water with 4 Tablespoons of sugar for soaking the cake layers.