Yield:1 (8-inch) layer cake (12 to 14 servings)

For the sponge cake

• Butter, for greasing pans

• 1 ¾ cups/224 grams all-purpose flour

• 2 teaspoons baking powder

• 1 teaspoon kosher salt (such as Diamond Crystal) or ½ teaspoon fine salt

• 1 cup plus 2 tablespoons/225 grams granulated sugar

• 2 tablespoons finely grated lemon zest (from about 2 lemons)

• 1 cup/227 grams unsalted butter, at room temperature

• 4 large eggs, at room temperature

• 2 teaspoons vanilla extract

• 3 tablespoons whole milk

For the tea soak

• ⅔ cup very hot water

• 1 tablespoon granulated sugar

• 2 teaspoons lemon juice

• 2 peach tea bags (preferably green or black tea)

For the peach compote

• 1½ pounds ripe but firm peaches (4 to 5 peaches)

• ⅓ cup/67 grams granulated sugar

• Pinch of salt

• 2 tablespoons lemon juice 

• 1 tablespoon cornstarch

For the whipped cream

• 1 cup/240 milliliters heavy cream

• 1 cup/224 grams mascarpone 

• 2 tablespoons powdered sugar

• 2 teaspoons vanilla extract

• A pinch of salt

For garnish

• Mint leaves (optional)

1. Step 1

   Prepare the cakes: Butter two (8-inch) cake pans, line the bottoms with parchment paper rounds, and butter the parchment. Arrange a rack in the center of the oven and heat the oven to 350 degrees.

2. Step 2

   In a medium bowl, whisk the flour, baking powder and salt thoroughly. Add the sugar to a large bowl (if using a hand mixer) or the bowl of a stand mixer fitted with a paddle attachment. Rub the lemon zest into sugar until it’s really fragrant and resembles wet sand, then add the butter and beat on medium-high speed for 5 minutes. Once the mixture looks pale and fluffy — no longer greasy or grainy — scrape down the sides of the bowl.

3. Step 3

   Add the eggs to the butter mixture one at a time, beating for 30 seconds on high and scraping down the bowl in between each addition, then add the vanilla and mix for another 30 seconds. The mixture should look creamy, but if it looks a bit split or curdled, keep whipping for another minute to bring it back together. (Once the flour is added, it will be fine.) 

4. Step 4

   Add half of the flour mixture and mix over low speed until almost all of the floury bits have been absorbed. Add the milk and mix until it’s incorporated, then beat in the remaining flour mixture just until no large pockets of flour remain. Scrape the bowl to incorporate the last of whatever is clinging to its sides. Add half the batter to each prepared pan (about 450 grams batter in each) and smooth evenly.

5. Step 5

   Bake both pans on the center rack for 22 to 24 minutes, rotating the pans halfway through, until the sides start to pull away from the pans and a tester inserted into the centers comes out clean. Cool the cakes in the pans for 10 minutes, then flip onto a wire rack, bottom sides up. Discard the parchment.

6. 1. Step 6

      While the cakes bake, prepare the tea soak: Pour the hot water into a mug and stir in the sugar and lemon juice until the sugar is dissolved. Dunk the tea bags in, cover and let it steep for 10 minutes. Remove the tea bags and squeeze gently to extract flavor into the mug. Set aside to cool to room temperature.

   2. Step 7

      Use a pastry brush to dab about one quarter of the peach tea soak on the top of each still-warm cake; carefully flip the cakes over and brush with the remaining soak. (You may have a bit of tea soak left over; the cakes may not absorb all of it.) Cool cakes completely, uncovered, until ready to assemble, about 25 minutes.

   3. Step 8

      While the cakes cool, cook the peach compote: Halve the peaches, discard their pits and cut peaches into ¼-inch-thick slices. Place the sliced peaches in a medium saucepan and toss in the sugar and salt; using a large spoon or silicone spatula, gently stir to coat the slices completely. Let the peaches macerate for at least 10 minutes.

   4. Step 9

      In a small bowl, mix the lemon juice and the cornstarch with 1 tablespoon of water until no clumps remain, then stir into the peaches. Bring the mixture to a slow boil over medium, stirring frequently to prevent scorching, about 5 minutes. Lower the heat to medium-low and simmer for 5 to 10 minutes, stirring occasionally, until the mixture is thickened like pie filling and the peaches are soft but not mushy, maintaining their shape.

   5. Step 10

      Cool the compote completely to room temperature. To speed up the cooling process, you can spread the peaches into a thin layer on a sheet tray. (The peach compote can be prepared up to 2 days in advance and kept refrigerated in an airtight container.)

   6. Step 11

      Make the mascarpone cream: In a large mixing bowl (if using a hand mixer), or the bowl of a stand mixer fitted with a whisk attachment, combine the heavy cream, mascarpone, powdered sugar, vanilla and salt. Whisk on low speed just to incorporate everything and prevent splatter, then gradually raise the speed to high and beat the cream to stiff peaks.

   7. Step 12

      Once the cake and peach compote have cooled, assemble the Victoria sandwich: On a serving platter, set one of the cakes bottom-side up, then spread three-quarters of the cream mixture evenly over the top. Spread three-quarters of the peach compote over the cream, then gently sandwich everything with the other cake top-side up. Mound the remaining cream over the center, followed by a tumble of the remaining peach compote. Dust the top with powdered sugar and decorate with mint, if desired. Slice and serve right away. The cake keeps very well, covered, for up to 4 days in the refrigerator.

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