Peach Sponge - Custard Cake

Name: Peach Sponge - Custard Cake
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 10-12 serving(s)
Ingredients: 1 (28 ounce) can peaches, sliced; 1 (25 ounce) container low fat cottage cheese; 5 large eggs, separated; 1/3 cup lemon juice; 1 1/2 cups sugar; 1/3 cup flour; 3 tablespoons butter or 3 tablespoons margarine, melted; 1 cup skim milk

Submitted by ItalianMama

"Peaches, lemony custard, cottage cheese, and a fluffy light "cake" topping give this dessert a wonderful blend of textures and flavors. Not too tart and not too sweet, it's also a great dish for a brunch. Low-fat and packed with calcium and protein, it's healthy too, although you'd never know it from its richness. This is one of my mother's recipes--my absolute favorite growing up--but I don't know where it came from originally. Note that this is primarily a custard dish - the top is very light and fluffy, like a cross between a sponge cake and a meringue."

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Ready In:: 1hr 35mins
Ingredients:: 8
Serves:: 10-12

ingredients

1 (28 ounce) can peaches, sliced
1 (25 ounce) container low fat cottage cheese
5 large eggs, separated
¹⁄₃ cup lemon juice
1 ¹⁄₂ cups sugar
¹⁄₃ cup flour
3 tablespoons butter or 3 tablespoons margarine, melted
1 cup skim milk

directions

Drain peaches thoroughly and arrange evenly in a 13x9” baking pan. Spread cottage cheese evenly over peaches and set dish aside.
In a medium bowl, beat egg whites with an electric mixer until stiff peaks form; set aside.
In a separate bowl, beat egg yolks until thick and pale yellow, about 3-4 minutes. Mix lemon juice into yolks.
In a large bowl, mix sugar and flour. Whisk in melted butter thoroughly. Whisk in milk until just combined.
Stir egg yolks into this mixture; then lightly whip in egg whites with the whisk until just incorporated and still fluffy. Pour over peaches and cottage cheese.
Place baking pan into a larger pan and fill with hot water up to about ¾ inch from the top of the smaller pan.
Bake at 325° for exactly 1 hour and 15 minutes. Check about halfway through for overbrowning and cover smaller pan with foil if this occurs. Do not decrease baking time.
Remove from the oven and immediately from the water-filled dish. Allow to cool for about 30-45 minutes before serving slightly warm, or chill before serving. Refrigerate leftovers for up to 3 days (this dessert also reheats well in the microwave).

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Reviews

Wonderful. I halved it (using 3 eggs and a 10"x10" pan, sprayed with Pam) and as a dessert for the three of us, there wasn't a crumb left! Thanks so much.

Elisabetta47
This is also one of my absolute favorites. But I am not at all surprised this is the only recipe here being such an unusual family recipe (hey, I think we have the same mother! LOL - *wink wink*) It takes a while to prepare, but it is worth it. I use smaller curd cottage cheese for a richer texture but also like using larger curd cottage cheese for something with a little more chewiness (yes, I'm weird that way.) This is a time-honored tradition in our family. In fact, I remember a certain special someone always requesting this as her birthday cake. :)

GoodnPlentiful