Light Peach Cake

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 10
• butter-flavored cooking spray
• 1 cup sifted cake flour
• 3/4 cup no sugar sugar substitute (such as splenda or one spoon)
• 1/2 tablespoon baking powder
• 1/4 teaspoon salt
• 3 tablespoons canola oil
• 1 large egg, separated
• 1/4 cup egg substitute
• 1/4 cup water
• 3/4 teaspoon pure vanilla extract
• 1/2 orange, zest of, grated
• 1/2 cup egg , at room temperature (whites of 4 large eggs or use refrigerated egg whites)
• 1/4 teaspoon cream of tartar
• 1 1/2 cups no sugar fat-free whipped topping
• 1 lb fresh peach, peeled and sliced thin,then covered with water and
• 1 tablespoon lemon juice, until ready to use

Recipe

• 1 preheat oven to 325°f.
• 2 lightly coat a 9-inch cake pan with cooking spray.
• 3 place the flour, sugar substitute, baking powder, and salt in a mixing bowl.
• 4 mix.
• 5 make a well in the middle.
• 6 beat together oil, egg yolk, egg substitute, water, vanilla, and orange zest.
• 7 pour into flour mixture and blend well.
• 8 in a large bowl, combine the 1 egg with the additional 1/2 cup.
• 9 beat the egg whites and cream of tartar until the whites have stiff peaks.
• 10 gently fold into the flour mixture place in the prepared cake pan and bake 35-40 minutes until golden brown.
• 11 turn out onto rack to cool completely using a serrated knife, slice the cake in half horizontally.
• 12 cover with 3/4 of the whipped topping.
• 13 place the peaches, leaving a few slices for decoration, on top and cover with top of cake.
• 14 decorate the center of the cake with rosettes of whipped topping and decorate with remaining peach slices.
• 15 refrigerate until ready to serve.