2/3 cup whole wheat flour, stone-ground
1 teaspoon baking powder
4 egg whites, 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 fresh California peaches, sliced
Cake: 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.
Cream: 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.
Arrange 4 cakes on individual plates. Arrange peach slices around each cake. Top with Cream.
Note: This recipe makes 12 cakes. It is recommended that unless you are serving a crowd, you freeze
the remaining cakes for later use.