Fresh Peach Cake
(makes 10 servings)
butter flavored cooking spray
1 cup (140 g) sifted cake flour
3/4 cup (143 g) no sugar sugar replacement such as Splenda or One Spoon
1/2 tablespoon (7.5g) baking powder
1/4 teaspoon (1.25 ml) salt
3 tablespoons (45 ml) canola oil
1 large egg, separated
1/4 cup (30 ml) egg substitute
1/4 cup (30 ml) water
3/4 teaspoon (3.75 ml) pure vanilla extract
grated zest of 1/2 orange
1/2 cup (120 ml) egg whites, at room temperature (whites of 4 large eggs or use refrigerated egg whites)
1/4 teaspoon (1.25 ml) cream of tartar
1 1/2 cups (216 g) no sugar, fat free whipped topping
1 pound (480 g) fresh peaches, peeled and sliced thin, then covered with water and 1 tablespoons (15 ml) lemon juice until ready to use
Preheat oven to 325°F (160° C), Gas Mark 3.
Lightly coat a 9-inch (22.5 cm) cake pan with cooking spray.
Place the flour, sugar substitute, baking powder, and salt in a mixing bowl. Mix. 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 (120 ml). 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.
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