1 pkg. (2 layer) yellow cake mix
1 1/3 c. orange juice
4 egg yolks
1 1/2 tsp. grated orange peel
4 egg whites
1/4 tsp. cream of tartar
1 c. sugar
4 med. peaches
2 tbsp. sugar
1 c. whipping cream, whipped

Preheat oven to 350 degrees. Combine first 4 ingredients; beat well. Pour into 2 greased, floured and paper lined 9" cake pans.

Beat egg whites and cream of tartar to soft peaks. Gradually add 1 cup sugar beating until stiff peaks form. Spread over cake batter. Bake at 350 degrees for 35 minutes.

Remove cake from pans when cool, meringue side up.

Mash 1 peach with 2 tablespoons sugar; add whipped cream, folding gently. Slice remaining peaches. Spread 2/3 cream mixture over bottom cake layer. Add top layer, spread with remaining cream. Garnish with peach slices. Refrigerate until serving.

When peaches are in season this dessert is on our table frequently. It doesn't require much effort, yet looks so impressive.