What is a Mary Jane cake?

'' Basically, a Mary Ann is spongecake that is round like a standard cake, but has a shallow, uniform depression in the center .

How old is the Victoria sponge cake?

The Victoria sponge is so well known these days that it would be easy to assume that it is the original sponge cake. In actuality, the sponge cake can be traced back to roughly the 15th Century .

What was Queen Elizabeth's wedding cake?

The Majesty of Queen Elizabeth's: Royal Wedding Cake The result was a magnificent four-tiered fruit cake standing at nine feet tall . The cake design was an epitome of royalty with intricate sugar-work representing the couple's family crests, symbols of love and friendship, and scenes from their lives.

What is a Queen Emma cake?

The Queen's Cake, our modern take on the Queen Emma Cake features seven luscious layers: guava cake, guava curd, lilikoi cake, lilikoi curd, coconut cake, coconut haupia, and more coconut cake, all enveloped in our signature vanilla Italian meringue buttercream.

What do British people call sponge cake?

We don't, we call sponge cake, sponge cake . We call steamed sponge pudding a pudding because that's what it is. In English there is a difference between a cake and a pudding, a cake is not eaten as a dessert however pudding is another name for a dessert.

Does Queen Elizabeth like Victoria sponge cake?

Queen Elizabeth II's pastry chef shared her favourite recipe for Victoria Sponge Cake - and we can't wait to try it out for ourselves. The Victoria Sponge 🍰 was named after Queen Victoria, who regularly ate a slice of sponge cake with her tea, each afternoon!

What is a cake without frosting called?

Naked cakes are layer cakes that are unadorned (or nearly bare) on the sides. That's right: no swoops of frosting or colorful iced patterns.

What is the Catholic cake with the baby inside?

Traditionally, a small porcelain baby, symbolizing Jesus, is hidden in the king cake and is a way for residents of Louisiana to celebrate their Christian faith. The baby symbolizes luck and prosperity to whoever finds it.

What makes a Mary Jane?

Mary Jane (also known as bar shoes or doll shoes) is an American term (formerly a registered trademark) for a closed, low-cut shoe with one or more straps across the instep .

Peaches and Cream Cake! - Jane's Patisserie (2024)

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A simple yet delicious peaches and cream cake with peach sponges drizzled in peach syrup, and whipped sweetened cream – heaven!

Oh hey there my fruity little beauty… I LOVE YOU. Honestly, this cake is so fresh, so light, so delicious and perfect for any summery baking day like today. I am obsessed and I hope you all loveeeee this one too!

Fruity Bakes

When I think of baking with fruit I always think of light and deliciously flavoured cakes and whatever the bake may be… they are so full of flavour, and some of my favourite things ever. My lemon and raspberry cake and my mango cheesecake are some of my favourites, but I realised how I had never actually baked with peach?!

I love fruity bakes because you can get such sharp and vibrant flavours absolutely shining through with such a simple idea or bake. You really don’t have to fluff them too much, and I am here for it.

If fruit is in season, use it fresh – but if its not in season, I always recommend using the tinned or frozen version as you’re going to get so much more flavour from the fruit that way.

Peach

A peaches and cream cake was a bit of a curve ball for me at first as it seems far too simple… but oh my days it is heaven. Heaven in every single little bite ever. I baked this cake earlier in the year (I usually bake several months ahead of when bakes appear on my blog!) so I used tinned peaches and they were perfect.

Tins of peaches can vary, so I bought three just in case and it worked. One tin of peaches per sponge seemed great, plus an extra if you fancy decorating with any more you can!

Once the sponges had baked I used some of the syrup from the tins to drizzle over the sponges whilst they cooled and it gave an extra delicious flavour and level of moisture to the cake that made it perfect.

Sponge

A sponge like this is super simple and that’s what I love about it – you want most of the fun and taste to come from the peach and cream of course as that’s the theme, so a delicious vanilla sponge was my go-to.

Butter – It’s up to you if you want to use a baking spread or actual butter for a sponge. People vary in what they prefer, but both work well!
Sugar – I used caster sugar for this sponge as I wanted the flavour to be as light as possible
Flour – Self-raising flour to get a good little rise of the sponge without being too much with the addition of baking powder.
Eggs – I always use medium, but if you use large you can use 4 eggs instead.
Vanilla – Optional, but DELICIOUS

Cream

I don’t want to sound too silly here talking about cream, but I always want to put as much detail into a blog post as possible just in case you guys have any queries. As I am based in the UK, I used double cream for this. You can also use whipping cream, but I tend to always have double cream in the fridge.

Tips and Tricks

When baking a cake like this you want to be quite delicate when you are taking the cakes out of the tins so I found using loose bottomed tins the best. I use 8″ tins in most of my bakes as I find its one of the most global sizes!

I bought 411g tins of peaches, but tin sizes can vary for fruit so it’s best to buy a few and return them if you don’t use them. In total you will need between 300-400g worth of fruit without the weight of the liquid in the tin. If you are baking with fresh peaches, you can leave the skin on!

As this cake has fruit, a fruit drizzle and freshly whipped cream it does need storing in the fridge so it doesn’t go manky!