Peach Almond Sponge Cake


Ingredients

6 eggs, separated
1/4 tsp cream of tartar
1 cup granulated sugar
1/2 cup all-purpose flour
1 tbsp orange zest
1 cup ground almonds
1/2 tsp almond extract
1/2 tsp salt
1/2 cup unsalted butter, melted and cooled
FOR TOPPING:
1 cup 35% cream
1 tbsp granulated sugar
4 peaches, sliced

Position oven rack in lower third of oven. Preheat to 325F. For easier removal of cake, flip base of a 9-in. springform pan upside down. Spray the bottom of pan, then line with parchment.
Beat egg whites with cream of tartar in the bowl of a stand mixer at medium speed until it starts to froth, 1 to 2 min. Gradually add 1/4 cup sugar. Beat until soft peaks form when beaters are lifted, 2 to 3 min. Scrape into another bowl. Set aside.
Beat remaining 3/4 cup sugar with egg yolks on high in same unwashed bowl until thick and pale, 1 to 2 min. Using a large spatula, stir in flour, zest, almonds, almond extract, salt and butter. Stir one-third of egg whites into yolk mixture. Fold in remaining egg whites until no white streaks remain. Scrape batter into prepared pan.
Bake in lower third of oven until centre of cake is firm when touched, 50 to 55 min. Loosely tent foil over pan after 30 min to prevent over-browning. Transfer cake to a rack to cool for 10 min. Run a knife around the edges of cake, then remove the side band, base and parchment. Gently transfer to rack to cool completely.
Whip cream with 1 tbsp sugar in a medium bowl until thick, about 4 min. Top cake with cream and peach slices. Slice into wedges.

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