Peach Cobbler Sponge Cake with Spiced Brown Sugar Buttercream

• Preheat oven to 350F. You will need two 8" cake pans. ONLY line the very bottoms with a circle of parchment paper. Do not grease the pans or the sponge cake won't rise properly. Place a wire rack near the oven.

To make the sponge cakes:

• In a bowl, combine the cornstarch, flour, baking powder, and salt. Mix well and set aside.
• In the bowl of a stand mixer fitted with the whisk attachment, add the egg WHITES and white vinegar. Beat until frothy then gradually add 1/4 cup sugar. Beat until stiff peaks.
• In a separate bowl, add the egg YOLKS, remaining 1/4 cup sugar, olive oil, vanilla and almond extract. Beat vigorously for 2 to 3 minutes, until creamy and thickened.
• Working with the egg whites bowl and a rubber spatula, add half of the egg yolk mixture. Using a fine mesh sieve, shift in half of the flour mixture. Fold all together until smooth with the spatula. Be careful not to deflate any air in the egg whites. Repeat with remaining yolks and flour mixtures.
• Divide the batter evenly between the two cake pans. Tap the pans lightly on the counter to remove any larger air bubbles.
• Place on the middle oven rack to bake for 20 to 25 minutes, until tops are golden and the center bounces back when gently pressed with your finger.
• Immediately invert the cake pans to the wire rack so they are upside down (cake side facing the counter). Let cool completely, about 2 to 3 hours.

To make the peach filling:

• Combine the thinly sliced peaches, brown sugar, lemon juice, cinnamon, and a pinch of salt in a large saucepan. Toss to combine then place over medium heat. Cook for 3 to 4 minutes, stirring frequently, then cover the lid to cook an additional 5 to 6 minutes. The peaches should be very juicy and tender – just like peach cobbler! Transfer to a heat safe bowl to cool down completely.

To make the spiced brown sugar buttercream:

• In the bowl of a stand mixer fitted with the whisk attachment, combine the softened butter and brown sugar. Beat for 3 to 4 minutes, until the brown sugar has mostly dissolved into the butter.
• Add 4 cups powdered sugar, 1 tablespoon heavy cream, nutmeg, cinnamon, cardamom, and salt. Beat on LOW speed just until incorporated then increase to Medium speed to beat until very light and fluffy. Add a tablespoon more heavy cream as needed to help loosen up the buttercream. Add 1/2 cup more powdered sugar as needed to stabilize the frosting. Beat for a total of 6 to 8 minutes.

To assemble the cake:

• Remove the parchment paper from the bottom of each sponge cake.
• On a cake plate, add a spoonful of the buttercream followed by one cake layer. You’ll want to keep in mind that half of the frosting belongs to each cake layer. So, add a layer of frosting over the cake, followed by a thick piping of buttercream along the edges to help seal in the peaches. Add half of the peach filling. Repeat with remaining cake layer, buttercream, and peaches.
• You can decorate with fresh thyme and/or edible flowers like chamomile, marigolds, nasturtiums, or borage.