A plain sponge cake recipe incorporates beaten egg whites for a light texture. For a unique twist on plain sponge cake, prepare the cake, grill slices of it, and serve it with a peach and cherry compote and whipped cream.
To bake the cake, preheat the oven to 325 degrees Fahrenheit. Combine 2/3 cups of sugar, the yolks of 8 large eggs and 1 teaspoon of vanilla extract, and whisk them until fluffy and light. Add the zest and juice of 1 lemon, and combine all the ingredients.
Sift together 1 cup of cake flour and 1/3 teaspoon of fine salt in a separate bowl. Fold the egg-yolk mixture into the dry ingredients. In another bowl, beat 8 egg whites on high speed until they start to become frothy. Add 1/3 cup of sugar, and beat the mixture to form soft peaks. Fold the egg whites into the other ingredients, and then transfer the batter to an ungreased 10-inch tube pan. Bake the cake for 45 minutes, and allow it to cool in the pan.
To prepare the compote, heat one 16-ounce bag of frozen peaches, two 10-ounce bags of frozen cherries, 1 cup of sugar, 1/2 cup of water and the zest and juice of 1 small orange. Simmer the ingredients over low heat for 25 to 30 minutes. Cool the compote, and store it in the refrigerator until ready to serve.
Slice the sponge cake into 8 slices, and grill them on each side for about one to 1 1/2 minutes on a grill. Serve the cake with the fruit compote and whipped cream.