Peach Sponge - Custard Cake

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 10
• 1 (28 ounce) can peaches, sliced
• 1 (25 ounce) container low fat cottage cheese
• 5 large eggs, separated
• 1/3 cup lemon juice
• 1 1/2 cups sugar
• 1/3 cup flour
• 3 tablespoons butter or 3 tablespoons margarine, melted
• 1 cup skim milk

Recipe

• 1 drain peaches thoroughly and arrange evenly in a 13x9â€? baking pan. spread cottage cheese evenly over peaches and set dish aside.
• 2 in a medium bowl, beat egg whites with an electric mixer until stiff peaks form; set aside.
• 3 in a separate bowl, beat egg yolks until thick and pale yellow, about 3-4 minutes. mix lemon juice into yolks.
• 4 in a large bowl, mix sugar and flour. whisk in melted butter thoroughly. whisk in milk until just combined.
• 5 stir egg yolks into this mixture; then lightly whip in egg whites with the whisk until just incorporated and still fluffy. pour over peaches and cottage cheese.
• 6 place baking pan into a larger pan and fill with hot water up to about ¾ inch from the top of the smaller pan.
• 7 bake at 325° for exactly 1 hour and 15 minutes. check about halfway through for overbrowning and cover smaller pan with foil if this occurs. do not decrease baking time.
• 8 remove from the oven and immediately from the water-filled dish. allow to cool for about 30-45 minutes before serving slightly warm, or chill before serving. refrigerate leftovers for up to 3 days (this dessert also reheats well in the microwave).