Fresh Peach Shortcake

Course : Cakes
Serves: 12
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2/3 cup whole wheat flour -- stone-ground
1 teaspoon baking powder
4 large egg white room temperature
1/3 cup brown sugar -- packed
1 1/2 tablespoons sweet butter -- melted and cooled
1/2 cup nonfat milk
1/4 teaspoon vanilla
1/2 teaspoon honey
2 large fresh California peach -- sliced

Preparation / Directions:

To make Spa Genoise: Lightly oil and flour twelve 1-cup muffin tins or oven-proof custard cups. In small bowl, combine flour and baking powder. In large bowl, beat egg whites and brown sugar until stiff peaks form, about 5 minutes. Gently sprinkle flour mixture over eggs, a little at a time, folding in after each addition so as not to reduce volume. Carefully drizzle butter around edges of batter and gently fold in. Spoon batter into muffin cups. Bake in 350 degree F. oven 18 to 20 minutes. Cool cakes on wire rack. Store remaining 8 cakes in airtight container or freeze up to 1 month. To make Spa Creme: In glass or metal bowl, place milk and vanilla. Place bowl and beaters in freezer for 30 minutes. Stir in honey. Beat at high speed 1 to 2 minutes or until soft peaks form. To serve, arrange 4 cakes on individual plates. Arrange peach slices around each cake. Top with Spa Creme. Note: This recipe makes 12 cakes. It is recommended that unless you are serving a crowd, you freeze the remaining cakes for later use.


Nutritional Information:

48 Calories (kcal); trace Total Fat; (2% calories from fat); 2g Protein; 10g Carbohydrate; trace Cholesterol; 66mg Sodium

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