You could use your regular Victoria sponge recipe to make this, all that is required is to cut three ripe peaches into 8 slices per peach. Toss the peach slices in 85g of light brown sugar and arrange on the bottom of a base lined 20cm sandwich tin (also grease the sides with a little butter). Split your Victoria sponge mix in half and spread half in a second sandwich tin and half over the arranged peaches. Bake for 20-25 minutes or however long your sponge recipe suggests. The tin with peaches in may take around 5-15 minutes longer than the other so keep an eye on it. Both sponges should be golden brown.
To finish sandwich the two cakes together with cream. The original recipe suggests using clotted cream which I'm sure is delicious but I thought it might be a little bit rich, so I whipped up some double cream.
The BBC Goodfood website has a good recipe for a 'Classic Sponge Sandwich' which I used. Finally, I'd recommend not using loose-bottomed sandwich tins...I tried this previously (as suggested by the recipe) when I made an Apricot Upside Down Cake but it ended in tears when most of the apricot juice and sugar leaked out of the bottom!!!
I'm entering this cake into the One Ingredient Challenge with peaches being this month's special ingredient. The challenge is hosted by Nazima at Working London Mummy, who is this month's host, and Laura at How to Cook Good Food.
I'm also entering it into Simple and in Season hosted by Fabulicious Food as fabulously juicy peaches are now in season. Check out more about Eating with the Seasons here.
Finally, I'm entering it into a new Great British Bake Off Challenge hosted by Lottie's World of Cakes and Bakes where she is inviting participants to enter bakes inspired by the GBBO. So seeing they started the new series with Upside Down Cakes this is perfect! :-)
