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Peach Sponge - Custard Cake

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“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.”
1hr 35mins

Ingredients Nutrition


  1. Drain peaches thoroughly and arrange evenly in a 13x9” baking pan. Spread cottage cheese evenly over peaches and set dish aside.
  2. In a medium bowl, beat egg whites with an electric mixer until stiff peaks form; set aside.
  3. In a separate bowl, beat egg yolks until thick and pale yellow, about 3-4 minutes. Mix lemon juice into yolks.
  4. In a large bowl, mix sugar and flour. Whisk in melted butter thoroughly. Whisk in milk until just combined.
  5. 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.
  6. Place baking pan into a larger pan and fill with hot water up to about ¾ inch from the top of the smaller pan.
  7. 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.
  8. 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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