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
-
1/4 cup egg substitute
-
1/4 cup water
-
1/2 orange, zest of, grated
-
1/4 teaspoon cream of tartar
-
1 1/2 cups no sugar fat-free whipped topping
-
1 tablespoon lemon juice, until ready to use
-
1 large egg, separated
-
3/4 teaspoon pure vanilla extract
-
1/2 cup egg white, at room temperature (whites of 4 large eggs or use refrigerated egg whites)
-
1 lb fresh peach, peeled and sliced thin,then covered with water and
Instructions
- 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.