SPONGE

• Preheat the oven to 175ºC /350ºF conventional oven. Prepare 3x 20 cm (8 inch) pan with parchment paper. Do NOT grease the pans as the batter needs to cling to the sides as it rises, which helps the sponge achieve maximum height and a light texture. (See FAQ if you don’t have 3 pans).
• Separate the egg whites and egg yolks into two clean bowls. Add the egg whites and white vinegar to the bowl of a stand mixer, using the whisk attachment, or a hand mixer, and beat the egg whites until foamy, on medium speed, then in a slow steady stream pour in the sugar while the egg whites continue to whisk. Continue whisking at high speed until stiff peaks.
  5 large egg, ¼ teaspoon white vinegar, 160 g granulated sugar
• Stir the egg yolks together and add them to the meringue together with the vanilla bean paste. Mix it together at the lowest speed until just combined.
  ½ teaspoon vanilla bean paste
• Sift the all-purpose flour and salt and add it to the meringue. Mix it together at the lowest speed until just combined, it’s important not to over mix the batter.
  160 g all-purpose flour, Pinch of salt
• Then finally heat up the heavy cream until it starts to steam and pour it into the batter and again mix until just combined.
  80 g heavy cream
• Give the batter a gentle final mix with a rubber spatula to make sure everything is combined.
• Divide the cake batter into the pans and bake them for 13-14 minutes.
• Once baked, immediately trace a thin knife along the edge of the pan and flip them upside down, onto a cooling rack. Flip it back around so it faces the right way up.
• BAKED PEACHES
• Increase the oven heat to 200ºC/ 400ºF conventional oven. Prepare a baking sheet with baking paper.
• Peel the skin off the peaches and slice the peaches into thin wedges. Add the peaches and granulated sugar to the baking sheet and toss them together so it all evenly coated.
  500 g ripe peaches, 2 tablespoon granulated sugar
• Spread the peaches out in an even layer, and bake the peaches for 20 minutes. Once out of the oven, add the vanilla bean paste, and using a spoon, gently mix the peaches together with the vanilla bean paste and juices on the tray. Let them cool down before assembling the cake.
  ½ teaspoon vanilla bean paste
• CHANTILLY CREAM
• Add the heavy cream, powdered sugar and vanilla bean paste to a bowl of a stand mixer, using the whisk attachment, or a hand mixer, and whip it until medium stiff peaks.
  420 ml heavy cream, 55 g powdered sugar, 1 teaspoon vanilla bean paste
• ASSEMBLING
• Add the first sponge layer onto your serving plate and ⅓ of the Chantilly cream and top it with ⅓ of the peaches. Do the same two more times and it’s ready to be served. Store it in the refrigerator.