Peach Cake

Cake
5 egg whites
5 egg yolks
5 tablespoons all purpose flour
1 tablespoon potato starch
5 tablespoons sugar
1 envelope vanilla sugar (or 1 tsp vanilla extract)
1 tablespoon white vinegar
¼ teaspoon home made baking powder

Topping

1 large can sliced peaches
2 small packs orange jello
2 cups water
sliced strawberries (optional)

Preheat oven to 350 degrees F.

Mix flour, starch, and baking powder together and set aside.

In a medium mixing bowl, mix the egg whites, sugar, and vanilla sugar (or extract) until stiff with an electric mixer. Add one egg yolk at a time while mixing on low speed. Gradually add flour mixture. Add vinegar and gently mix it in with the batter.

Pour batter into a spring form pan and bake for 25-30 minutes or until golden brown. Do not open the oven door for the first 15 minutes or the cake will fall. When done, let the cake cool in the pan (preferably on a baking rack) for a couple of hours.

Meanwhile, dissolve jello in a bowl of hot water, according to the directions on the package. Let it cool until it becomes thick, but not set.

Arrange peach/strawberry slices on top of the cake (see photo). Spoon thickened jello over the peaches, then refrigerate for 3-4 hours until jello is completely set.

Serve with whipped dairy-free topping.