Egg whites leftover..from what, you ask?

I was so hoping you would ask!  LOL

We made a modified dump cake with some of the local peaches we bought at the farmer’s market.  Some were still a bit hard but they ripened up nicely in the last couple of days.

The basic yellow cake recipe we found here, and followed it with the substitution of Splenda for the sugar.  We spread the batter in a buttered 13×9 cake pan, then dumped some sliced peaches that had been sprinkled with more Splenda and some Splenda blend brown sugar along with a good splash of lemon juice.  Mrs J had peeled and sliced eight peaches-we used a little more than half of them in this dessert.

We topped the batter and the peaches with a crumb mixture of one cup flour, one cup of the brown sugar blend, and one quarter cup of cold butter, diced small.  Blend the crumb mix with a dough blending tool, or use a fork.

Bake in a 350 oven for about 30 minutes, or until the toothpick comes out clean.

Mrs J will take most of the cake to work tomorrow and share it with her fellow volunteers at the shelter.  I’ve already had mine, never fear.

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