1 C. chilled whipping cream
2 T. sugar
1/2 t. vanilla extract
Beat the cream, sugar and vanilla together until
soft peaks form.
Peach Upside-Down Cake
2 (15-oz.) cans sliced peaches, 1/2 C. juice reserved
1/4 C. plus 2/3 C. honey
1 T. butter
2 eggs, separated
1 T. lemon juice
1 T. hot water
1 C. flour
1/2 t. baking powder
1/4 t. salt
Heat the oven to 325° F.
Cook the juice from the peaches in a heavy pot over medium heat until thickened
to heavy syrup, 10 to 12 minutes. Pour the syrup into the bottom of an 11 x
7-inch baking pan. Add the 1/4 cup honey. Dot with the butter and arrange a
thick layer of peaches over the top.
Beat the eggs yolks until thick and lemon-colored, 4 to 6 minutes. Gradually add
the 2/3 cup honey, beating constantly. Add the lemon juice and blend. Add the
hot water and beat hard for 3 minutes.
Sift together the flour, baking powder and salt and stir into the egg mixture.
Beat the egg whites until stiff, 3 minutes, and fold into the mixture. Pour the
batter over the peaches and smooth with an offset spatula.
Bake the cake until it's firm on top and golden brown and a toothpick inserted
in the middle comes out clean, 30 to 35 minutes. Cut it into pieces and serve
with whipped cream.