How to Cook Peach Pudding Cake

1 (16 - oz.) Can Sliced Peaches In Light Syrup, Untrained

¼ tsp. Cinnamon Ground

3 Eggs Separated

¼ c. Sugar

1 tsp. Vanilla Extract

2 T. Margarine Melted

2 T. Lemon Juice

¼ c. All Purpose Flour

2 T. Sugar

Drain peaches, reserving ½ cup liquid; set liquid aside. Combine peaches, ¼ cup reserved peach liquid and cinnamon in an 8-inch square baking pan. Using electric mixer beat egg whites (at room temperature) in a small bowl at high speed until soft peaks form. Gradually add ¼ cup sugar, beating until stiff peaks form; set egg whites aside. Combine egg yolks, remaining ¼ cup reserved peach liquid, margarine, lemon juice and vanilla; stir well. Add flour and 2 tablespoons sugar; stir well. Fold egg whites into mixture; spread over peaches. Place baking pan in a 13 x 9 x 2 - inch baking pan, then place in oven. Pour hot water into larger pan to a depth of 1 inch. Bake at 350 degrees for 25 minutes or until golden brow. Serve warm.