Name: Pandispan cu Piersici (Peach Sponge Cake)
Ingredients: 4 peaches, washed, pitted, and sliced; Juice of 1 lemon; 1 tablespoon butter, softened (for greasing the pan); 3 tablespoons sugar (for the pan); 5 eggs; 180 grams sugar; 1 teaspoon vanilla extract; 30 milliliters oil; 180 grams sifted flour

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Pandispan cu Piersici (Peach Sponge Cake)

Ingredients

Scale

4 peaches, washed, pitted, and sliced
Juice of 1 lemon
1 tablespoon butter, softened (for greasing the pan)
3 tablespoons sugar (for the pan)
5 eggs
180 grams sugar
1 teaspoon vanilla extract
30 milliliters oil
180 grams sifted flour

Instructions

Prepare the peaches:
1. - Wash the peaches, cut them in half, remove the pit, and slice them into medium slices.
Prepare the lemon:
1. - Cut the lemon in half and squeeze out the juice.
  - Mix the lemon juice with the peach slices and set aside.
Prepare the pan:
1. - Grease a 23 cm diameter pan with 1 tablespoon of butter using a brush to cover the surface.
  - Sprinkle 3 tablespoons of sugar evenly over the buttered pan.
  - Arrange the sliced peaches on the bottom of the pan.
Make the cake batter:
1. - In a large bowl, beat the 5 eggs with 180 grams of sugar for about 5 minutes until light and fluffy.
  - Add 1 teaspoon of vanilla extract and 30 ml of oil, mixing for another minute.
  - Gradually add 180 grams of sifted flour, gently folding it in with circular motions, from bottom to top.
Assemble and bake the cake:
1. - Pour the batter over the peach slices in the pan.
  - Preheat your oven to 170°C (340°F).
  - Bake the cake for 40 minutes until it is golden and a toothpick inserted comes out clean.
Serve and enjoy:
1. - Let the cake cool for a few minutes, then serve and enjoy!
  - Optional: Serve with a cup of coffee or as a delightful dessert.
Enjoy your Pandispan cu Piersici!