Ingredients: |
Ingredients: Cake
5 large egg whites
4 large egg yolks
1/4 tsp cream of tartar
3/4 cup granulated sugar
1/4 cup peach nectar
1 tablespoons canola oil
1 vanilla bean, split, seeds scraped, or 1 Tbsp vanilla extract
1/4 tsp salt
1 cup cake flour (not self-rising)
Filling and Cream
4 cups (2 pound) ripe peaches, pitted and sliced
1 1/2 Tbsp lemon juice
1/4 cup granulated sugar
2 tablespoons confectioners' sugar
1 cup nonfat Greek yogurt
1/2 cup heavy cream
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Directions: |
Directions:1. Heat oven to 325°F. Coat an 8 x 3 inch spring form pan
with nonstick spray.
2. Cake: Beat egg whites and cream of tartar in large
bowl with mixer at medium speed until soft peaks form
when beaters are lifted. Gradually beat in 1/4 cup of
the sugar; beat on high until stiff yet billowy peaks form.
In a medium bowl beat the egg yolks,remaining 1/2 cup
sugar, peach nectar, oil, vanilla bean and salt on
medium high until light in color and slightly thickened, about 5 minutes.
3. Pour half of the yolk mixture over whites and sift half
of the flour on top; fold until just blended. Fold in
remaining yolk mixture and flour. Scrape batter into
prepared pan. Bake 34 to 36 minutes, until cake
rises slightly above top edge of pan, is golden brown
and a pick inserted in center comes out clean.
Remove from oven; cool cake on a wire rack 3
minutes. Invert cake onto wire rack, remove pan,
re-invert and cool completely.
4. Filling and Cream: Toss peaches,lemon juice and
granulated sugar in a medium bowl. Let stand while
cake bakes. Stir confectioners' sugar into yogurt in
a medium bowl. In a small bowl, beat cream until
stiff peaks form; fold into yogurt mixture and refrigerate |
This recipe for Peaches-And Cream Chiffon Cake is from