The Canned Peach and Egg White Cake is a delicious dessert to savor for breakfast, as a snack, or after dinner as an evening treat. Soft and delicious, I’m sure you’ll finish it in no time!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Cooking time: 45 Minutes
- Portions: 10 servings
- Cuisine: Italian
Ingredients
- 3 Egg whites (50 gr.)
- 1/2 cup Sugar
- 1 3/4 cups All-purpose flour
- 1/3 cup Potato starch
- 6 tbsps Butter
- 14 oz Peaches (canned)
- 1 packet Baking powder (16 gr.)
- 2/5 cup Milk
Preparation
Beat the egg whites with a pinch of salt to stiff peaks, add the sugar while continuing to whisk.
Leave the butter out of the fridge for fifteen minutes and cut it into small pieces. Add the butter to the mixture and continue whisking until it is completely melted. Add the milk, flour, potato starch, sugar, and baking powder, mixing well.
Cut the peaches into small pieces and add them to the mixture, now stir with a spatula. Butter and then flour a 9.5-inch pan and pour the batter into it.
Slice about 100 gr. of peaches and place them on the surface.
Bake at 355°F for about 45 minutes.
Tips/Advice
If you prefer, you can sprinkle it with powdered sugar for a more tempting look!
Click on the link if you want to prepare canned peaches at home, by checking the jar sterilization procedure!!
If you liked the Canned Peach and Egg White Cake, you can try other recipes with peaches:
Muffins with Canned Peach Puree
Yogurt and Canned Peach Plum Cake
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