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Light Peach Cake

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“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!”

Ingredients Nutrition


  1. Preheat oven to 325°F.
  2. Lightly coat a 9-inch cake pan with cooking spray.
  3. Place the flour, sugar substitute, baking powder, and salt in a mixing bowl.
  4. Mix.
  5. Make a well in the middle.
  6. Beat together oil, egg yolk, egg substitute, water, vanilla, and orange zest.
  7. Pour into flour mixture and blend well.
  8. In a large bowl, combine the 1 egg white with the additional 1/2 cup.
  9. Beat the egg whites and cream of tartar until the whites have stiff peaks.
  10. Gently fold into the flour mixture Place in the prepared cake pan and bake 35-40 minutes until golden brown.
  11. Turn out onto rack to cool completely Using a serrated knife, slice the cake in half horizontally.
  12. Cover with 3/4 of the whipped topping.
  13. Place the peaches, leaving a few slices for decoration, on top and cover with top of cake.
  14. Decorate the center of the cake with rosettes of whipped topping and decorate with remaining peach slices.
  15. Refrigerate until ready to serve.

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