Grilled Sponge Cake with Peach and Cherry Compote Recipe

This Grilled Sponge Cake with Peach and Cherry Compote Recipe is a light and toasted recipe, which is made with fresh peaches and cherries. It’s the perfect summer dessert, ready in about 3 hours.

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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 for the Cake: Preheat your oven to 325 degrees F. Have an ungreased 10-inch tube pan ready.
2. Make the Yolk Batter: 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 Meringue: 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. Combine 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. Make the 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 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. 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

• How do I get a light, airy sponge cake? The volume comes from the whipped egg whites. Be very gentle when folding the meringue into the batter. Use a large spatula to cut down through the middle, scrape along the bottom, and fold the batter over on itself. This technique incorporates the meringue without deflating the air you worked to create.
• Why do I have to cool the cake upside down? This is a mandatory step for sponge cakes and angel food cakes. Their structure is very delicate when warm. Cooling it upside down allows gravity to keep the cake fully extended, preventing its light, airy crumb from collapsing and becoming dense.
• Why is the cake pan left ungreased? The light, airy batter needs to cling to the sides of the pan in order to “climb” up and achieve its signature height. Greasing the pan would cause the batter to slip back down, resulting in a short, dense cake.
• How do I keep the cake from sticking to the grill? Make sure your grill grates are very clean and hot before you start. You can also very lightly brush the grill grates with a neutral oil right before you place the cake slices on them to ensure they release easily.

What To Serve With Grilled Sponge Cake

The recipe is a complete dessert, but you can add other simple touches to enhance it.

• A scoop of vanilla bean ice cream instead of whipped cream
• A dusting of powdered sugar over the top
• A sprig of fresh mint for garnish
• A drizzle of honey over the compote

How To Store Grilled Sponge Cake

Room Temperature: The un-grilled sponge cake can be stored in an airtight container at room temperature for up to 3 days. The compote should be stored in an airtight container in the refrigerator for up to a week. It’s best to grill the cake slices just before serving.

Grilled Sponge Cake with Peach and Cherry Compote Nutrition Facts

• Serving: 1 slice with compote
• Calories: 420kcal
• Protein: 8g
• Fat: 8g
• Carbohydrates: 80g
• Sugar: 60g
• Sodium: 150mg

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

FAQs

Try More Recipes:

• Old-Fashioned Gingerbread Recipe
• Lemon Poppyseed Cake Recipe
• Cranberry and Cornmeal Cake with Caramel-Walnut Topping Sauce Recipe