LIGHT PEACH CAKE

Light Peach Cake image

This is a great recipe with surprisingly allot of flavor to it. The peaches make it really fresh and the cake is really light and fluffy. Oh it is just sooo good!

Provided by MizEmerilLagasse

Categories Dessert

Time 55m

Yield 10 serving(s)

Number Of Ingredients 16

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Ingredients

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 white, 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

Steps:

Preheat oven to 325°F.
Lightly coat a 9-inch 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.
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.

Nutrition Facts : Calories 194.3, Fat 7.2, SaturatedFat 1.8, Cholesterol 28.1, Sodium 163.1, Carbohydrate 27.9, Fiber 0.9, Sugar 15, Protein 4.8

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