Grilled Sponge Cake with Peach and Cherry Compote Recipe

This Grilled Sponge Cake with Peach and Cherry Compote Recipe is a light and summery recipe, which is made with airy sponge cake and a sweet fruit compote. It’s a unique dessert option, ready in about 2 hours and 40 minutes.

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Grilled Sponge Cake with Peach and Cherry Compote Recipe Ingredients

For the Sponge Cake:

• 8 large eggs, separated
• 2/3 cup sugar, plus 1/3 cup
• 1 teaspoon vanilla extract
• 1 lemon, zested and juiced
• 1 cup cake flour
• 1/4 teaspoon fine salt

For the Peach and Cherry Compote:

• 1 (16-ounce) bag frozen peaches
• 2 (10-ounce) bags frozen cherries
• 1 cup sugar
• 1/2 cup water
• 1 small orange, zested and juiced

For Serving:

• Whipped cream, optional

How To Make Grilled Sponge Cake with Peach and Cherry Compote

1. Prep the oven and pan: Preheat your oven to 325 degrees F. Have an ungreased 10-inch tube pan ready. Do not grease the pan, as the batter needs to cling to the sides to rise.
2. Mix the egg yolks: In a medium mixing bowl, whisk together the 8 egg yolks and 2/3 cup of sugar until the mixture is smooth and frothy. Whisk in the vanilla, lemon zest, and lemon juice. In a separate larger bowl, sift the cake flour and salt together. Gently fold the egg yolk mixture into the sifted flour until just combined.
3. Whip the egg whites: In another large, clean mixing bowl, beat the 8 egg whites on high speed with a hand mixer until they are just frothy. While continuing to beat, gradually add the remaining 1/3 cup of sugar. Beat on high until soft peaks form.
4. Fold and bake: Gently fold the beaten egg whites into the yolk-flour batter in two or three additions, being careful not to deflate the air bubbles. Pour the final batter into the ungreased tube pan. Bake in the center of the oven for 45 minutes, or until the cake springs back when touched.
5. Cool the cake upside down: Immediately upon removing it from the oven, invert the cake pan onto a wire rack (or over the neck of a bottle) and let it cool completely while upside down, for about 1 hour.
6. Simmer the fruit compote: While the cake cools, combine the frozen peaches, frozen cherries, sugar, water, and orange zest and juice in a large saucepan. Cook over medium heat until the mixture comes to a simmer. Reduce the heat to low and continue to cook for 25 to 30 minutes, until the fruit has broken down and the compote is thick. Let it cool completely.
7. Grill the sponge cake: Preheat a clean grill to medium-high. Once the cake is completely cool, unmold it and cut it into 8 thick slices. Place the slices on the hot grill and cook for 1 to 1 1/2 minutes per side, until nicely toasted with grill marks.
8. Assemble and serve: Place the warm, grilled cake slices on plates and top with a generous spoonful of the cooled fruit compote and a dollop of whipped cream, if desired.

Recipe Tips

• Why grill cake: Grilling sponge cake caramelizes the sugars on the surface, adding a subtle crunch and a hint of smoky flavor that contrasts beautifully with the sweet fruit compote.
• Why cool upside down: Like angel food cake, sponge cake relies on whipped eggs for structure. Cooling it upside down prevents gravity from collapsing the delicate air bubbles while the structure sets.
• Separating eggs: Eggs separate easiest when they are cold, but whites whip up better when they are at room temperature. Separate them straight from the fridge, then let them sit for 30 minutes.
• Compote thickness: The compote will thicken further as it cools. If it becomes too thick, you can loosen it with a splash of water or orange juice before serving.

What To Serve With Grilled Sponge Cake with Peach and Cherry Compote

This dessert is essentially a deconstructed fruit shortcake with a twist.

• Freshly whipped cream or Chantilly cream
• A scoop of vanilla bean ice cream
• Fresh mint leaves for garnish
• A dusting of powdered sugar

How To Store Grilled Sponge Cake with Peach and Cherry Compote Recipe

• Store: Store the sponge cake and the compote separately. The cake can be kept in an airtight container at room temperature for 2 days. The compote should be refrigerated in a sealed container for up to a week.
• Freeze: The baked (ungrilled) sponge cake freezes well. Wrap it tightly in plastic wrap and foil for up to 3 months. Thaw before slicing and grilling. The compote can also be frozen for up to 3 months.

Grilled Sponge Cake with Peach and Cherry Compote Recipe Nutrition Facts

• Calories: 440
• Total Fat: 6g
• Saturated Fat: 2g
• Cholesterol: 185mg
• Sodium: 130mg
• Total Carbohydrates: 88g
• Dietary Fiber: 4g
• Sugar: 68g
• Protein: 9g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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