"I can’t have a summer cake picnic without at least one peach cake," culinary creator Elisa Sunga writes in her cookbook, Cake Picnic. "What is summer if not peach season?"
Sunga knows a thing or two about creating gorgeous desserts for all seasons. After all, she's the founder of Cake Picnic, a touring, cake-only potluck that aims to bring sweet fun to cities across the world. For warm weather, Sunga likes this bakery-worthy trifle that celebrates summer's best produce.
"For this trifle, I wanted to keep it cool and easy, just what you need on a summer’s day," Sunga continues. "Here, soft cake is soaked to the brim with peaches in every form — custard, preserves, fresh slices. This is a cake that ages well, soaking up moisture and flavor from the cream and peach juices, improving with an overnight chill in the fridge and lasting for several days. Every bite reminds me that great cake comes to those who wait." Which means you can get all your baking done the night before your next summer soirée.
Make-Ahead Peaches and Cream Trifle Recipe
Makes one 9 in [23 cm] trifle
Ingredients
Whole wheat chiffon cake
- Makes one single-layer 8 in [20 cm] square cake
- 4 eggs, whites and yolks separated, at room temperature
- 1 cup [200 g] granulated sugar, divided
- ½ tsp cream of tartar
- 2½ Tbsp neutral oil
- ⅓ cup [80 g] heavy cream, at room temperature
- 2 Tbsp sour cream, at room temperature
- 1 tsp kosher salt
- 1 tsp baking powder
- ¾ cup plus 1 Tbsp [100 g] all-purpose flour
- ⅓ cup [40 g] whole wheat flour
Peach custard
- 2¾ cups [650 g] whole milk
- 2 cups [450 g] peach slices
- ½ cup [100 g] granulated sugar
- ⅓ cup [40 g] cornstarch
- ½ tsp kosher salt
- 4 egg yolks
- 3 Tbsp unsalted butter, at room temperature
Whipped cream
- 2½ cups plus 2½ Tbsp [600 g] heavy cream, cold
- ½ cup [60 g] powdered sugar
Cake assembly
- ½ cup [170 g] peach preserves
- 1 cup [150 g] peach slices
Decorations
- Piped whipped cream, flower petals, whole or sliced peaches, or sprinkles (optional)
Instructions
- To make the whole wheat chiffon cake: Preheat the oven to 325°F [165°C]. Grease and line an 8 in [20 cm] square pan with parchment paper.
- In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on low speed, gradually increasing to medium-high as they begin to foam. After 2 to 3 minutes, slowly stream in ½ cup [100 g] of the granulated sugar and the cream of tartar. Continue to whisk on high until glossy, stiff peaks form, 6 to 9 minutes more.
- In a separate bowl, whisk together the egg yolks, oil, heavy cream, sour cream, salt, baking powder, and remaining ½ cup [100 g] of granulated sugar until fully incorporated.
- Sift the all-purpose flour and whole wheat flour over the egg yolk mixture. Using a spatula, gently fold the ingredients together until no traces of flour remain.
- Using a spatula, fold one-third of the egg whites into the batter to lighten it. Being careful not to deflate the egg whites, carefully fold another third of the egg whites into the batter. Fold the final third of the egg whites into the batter until fully incorporated. Pour the batter into the prepared baking pan and use an offset spatula to smooth the top.
- Bake for 24 to 28 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs. Remove from the oven and place on a wire rack. Let the cake cool in the pan to room temperature before running a butter knife inside the rim of the pan and inverting the cake onto the rack.
- To make the peach custard: In a blender, combine the milk, peaches, granulated sugar, cornstarch, salt, and egg yolks. Blend until smooth. Transfer the mixture to a medium saucepan. Set the saucepan over medium heat and warm it until it begins to steam, 2 to 3 minutes. Do not let it boil. Continue to cook, stirring constantly, until it reaches a custard-like consistency, 8 to 10 minutes. Remove from the heat and stir in the butter until fully incorporated. Transfer to a bowl or airtight container. If using a bowl, press plastic wrap directly onto the surface to prevent a skin from forming. Let cool to room temperature before using. The custard can be refrigerated for up to 1 week.
- To make the whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream and powdered sugar on low speed, gradually increasing to medium-high as they begin to whip. Continue to whisk until soft peaks form, 3 to 5 minutes. Be careful not to overwhip. Use immediately or refrigerate for up to 2 hours before assembling the trifle.
- To assemble the trifle: Cut the cooled cake into 1 in [2.5 cm] cubes. In a 9 in [23 cm] trifle dish, layer the cake cubes, prepared peach custard, peach preserves, peach slices, and prepared whipped cream. Repeat the layers until the dish is full. Refrigerate the trifle overnight to allow the flavors to meld together. Before serving, decorate as desired. Remove nonedible decorations before eating.
Excerpted from Cake Picnic: Recipes for the Love of Cake & Friends by Elisa Sunga. Published by Chronicle Books. Copyright © 2026 by Elisa Sunga.
