Peach Cake Recipe This great dessert really is a low fat recipe for peach cake (believe it or not!) and easy to make! -  3 eggs -  ½ cup granulated sugar, plus extra for sprinkling -  ¾ cup all-purpose flour, sifted -  1 tablespoon boiling water -  6 tbsp peach jam -  confectioners sugar for dusting (optional ******************************* Preheat the oven to 400F. Grease a 12x8-inch jelly roll pan and line with baking parchment paper. Combine the eggs and sugar in a bowl. Beat with a handheld electric mixer until thick and fluffy (When the beaters are lifted, a trail should remain on the surface of the mixture for at least 15 seconds). Carefully fold in the flour with a large metal spoon, then add the boiling water in the same way. Spoon into the prepared pan, spread evenly to the edges and bake for 10-12 minutes, until the peach cake springs back when lightly pressed. Spread a sheet of waxed paper on a flat surface, sprinkle it with granulated sugar, then invert the cake on top. Peel off the parchment paper. Neatly trim the edges of the peach cake. Make a neat cut two-thirds of the way through the cake, about ½ inch from the short edge nearest you. Spread the peach jam over the cake and roll up quickly from the partially cut end. Hold in position for a minute, making sure the seam is underneath. Cool on a wire rack. Decorate with glace icing or dust with confectioners sugar before serving. To decorate the peach cake with glace icing, make the icing with 1 ¾ cup confectioners sugar and enough warm water to make the icing thin. Put in a pastry bag fitted with a small writing tip and pipe lines on the top of the cake. Nutrition facts per serving: 178 calories, 2.45 g total fat (.67 g saturated fat), 82.5 mg cholesterol, .33 g fiber  Mediterranean Recipe eBook   (Try it Today!) Return to Burn Fat Programs