Peach Cake

Fresh Peach Cake

butter flavored cooking spray

1 cup sifted cake flour

3/4 cup sugar free sugar replacement such as Splenda or One Spoon

1/2 tbsp. baking powder
1/4 tsp. salt

3 tbsp. canola oil

1 large egg, separated

1/4 cup egg substitute

1/4 cup water

3/4 tsp. vanilla extract

zest of 1/2 orange

1/2 cup egg whites, at room temp. (whites of 4 lg. eggs or use refrigerated egg whites)

1/4 tsp. cream of tartar

1 1/2 cups sugar free, fat free whipped topping

1 lb. fresh peaches, peeled and sliced thin, covered with water and 1 tbsp. lemon juice until ready to use

Preheat oven to 325ºF. Lightly coat a 9-in. cake pan with cooking spray.

Place the flour, sugar substitute, baking powder, and salt in a mixing bowl. Mix together, then make a well in the middle. Beat together oil, egg yolk, egg substitute, water, vanilla, and orange zest. Pour into flour mixture and blend well.

In a large bowl, combine the 1 egg white with the additional 1/2 cup egg whites. Beat the egg whites and cream of tartar until the whites have stiff peaks. Gently fold into the flour mixture.

Place in the prepared cake pan and bake 35-40 minutes until golden brown. Turn out onto rack to cool completely.

Using a serrated knife, slice the cake in half horizontally. Cover with 3/4 of the whipped topping. Place the peaches, leaving a few slices for decoration, on top and cover with top of cake. Decorate the center of the cake with rosettes of whipped topping and decorate with remaining peach slices. Refrigerate until ready to serve.

Makes 10 servings.

Per serving:
129 calories (28% calories from fat)
4 g protein, 5 g total fat (0.5 g saturated fat),
23 g carbohydrates, 1 g dietary fiber,
21 mg cholesterol, 176 mg sodium

Diabetic exchanges:
1 1/2 carbohydrate (1 bread/starch, 1/2 fruit),
1 fat

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