Peach Raspberry Sponge Cake

posted by Sue Freeman 07-14-98 2:11 PM

Peach Raspberry Sponge Cake

1 1/4 lb. angel food cake (either bought or made)
1/3 cup Orange Juice Unsweetened
1/4 cup sugar
4 cups raspberries
2 cups peach slices fresh or frozen

Remove the crust from the cake and cut into 1/2 inch thick slices. In a 2 1/2 qt. straight sided casserole or an 8 cup souffle dish, arrance 3/4 of the cake slices across the bottom and around the sides of the dish. Try to cover all the dish, fitting cake pieces together. You may need to cut a few to fit. Cover and set aside.

In a medium saucepan heat the juice and the sugar until sugar dissolves. Add the raspberries and peaches. Stir lightly to mix. Pour fruit into cake lined dish. Cover with remaining pieces of cake. Cover with waxed paper. Place a heavy plate or something that covers the whole thing inside the edges of the pan the cake is in. You can also cut a piece of cardboard and cover with waxed paper or foil and place a jar of applesauce on top for the weight.

To serve; remove weight and paper. Loosen edges with a knife. Invert onto a serving platter. Garnish with Peach slices or raspberries.

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