Fresh Peach Cake

Ingredients

butter flavored cooking spray
1 cup sifted cake flour
3/4 cup no-sugar replacement such as Splenda, Equal or One Spoon
1/2 Tbs. baking powder
1/4 tsp. salt
3 Tbs. canola oil
1 large egg, separated
1/4 cup egg substitute
1/4 cup water
3/4 tsp. pure vanilla extract (no substitutions) grated zest of 1/2
orange
1/2 cup egg whites, at room temp (whites of 4 large eggs or use
refrigerated egg whites)
1/4 tsp. cream of tartar
1 1/2 cups no sugar, fat free whipped topping
1 lb. fresh peaches, peeled and sliced thin, then covered with water
and
1 tablespoons lemon juice until ready to use

Directions

1 Preheat oven to 320 degrees F.Lightly coat a 9-inch cake pan with
cooking
spray.
2 Place the flour, sugar substitute, baking powder, and salt in a
mixing bowl. Mix. Make a well in the middle.
3 Beat together oil, egg yolk, egg substitute, water, vanilla, and
orange zest. 4 Pour into flour mixture and blend well.
5 In a large bowl, combine the 1 egg white withthe additional 1/2 cup.
6 Beat the egg whites and cream of tartar until the whites have stiff
peaks.
7 Gently fold into the flour mixture Place in the prepared cake pan
and bake 35-40 mins until golden brown.
8 Turn out onto rack to cool completely.
9 Using a serrated knife, slice the cake in half horizontally.
10 Cover with 3/4 of the whipped topping.
11 Place the peaches, leaving a few slices for decoration, on top and
cover with top of cake.
12 Decorate the center of the cake with rosettes of whipped topping
and decorate with remaining peach slices.
13 Refrigerate until ready to serve
Yield 10 servings

Nutritional Info: Per Serving:

Serving Size: 1/10 of recipe, or 1 slice:

Cals:126,
Total Fat: 5 grams,
Sat Fat: 0.5 grams,
Chol: 21 mg,
Sod: 176 mg,
Carb: 23 grams,
Dietary Fiber: 1 gram,
Protein: 4 grams

Dietary Exchange: 1 1/2 Carb (1 Bread/Starch, 1 Fruit), 1 Fat
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Happy Holidays,

Dale aka Night Spirit



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