Sponge Cake with Peaches

Beat the eggs well for about 5 minutes until light and fluffy. Without stopping the mixer, add the sugar at the end and continue beating.

Sift the flour ahead of time. Add the baking powder and flour to the beaten eggs, and gently fold everything together with a spoon using circular motions.

Pour the batter into a greased pan (I used a 22 cm diameter pan). Place in an oven preheated to 200°C. Bake for 20–25 minutes.

Let the finished sponge cake cool completely on a wire rack for at least one to two hours. Then, using a knife, cut off the "lid" of the sponge and score the interior crumb into squares.

Scoop out the crumb — you should end up with a little basket like this.

Slice the peaches into wedges.

Cut the "lid" into cubes.

Beat the sour cream with the sugar until the sugar is completely dissolved.

Add the scooped-out crumb pieces and stir to combine.

Add half of the peaches and 2 tbsp of the peach syrup, and stir to combine.

Assemble the cake. Lightly soak the basket with peach syrup (no more than 2 tbsp of syrup). Spoon the sour cream mixture into the sponge basket and smooth the top.

Arrange the remaining peach slices on top in a circle. Fill the gaps between the peach slices with pieces of the cubed "lid". Gently press everything down into the cake.

Generously dust the entire top with powdered sugar through a fine sieve.

There's no need to let the cake soak further, as it is already well soaked. Here it is, this beauty, sliced open.