2 egg whites
1 1/2 teaspoons lemon zest
1 (18.75 ounce) container white cake mix
1 cup sour cream
1/2 cup butter, melted
1/2 cup packed light brown sugar
1 tomato, grated
1 cup diced red onion
3 tablespoons lemon juice
3 tablespoons raisins
1 cup heavy whipping cream
1 egg
1 cup vegetable oil
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch jelly-roll pan. Scoop out the eggs and remove from the whites. Stir egg whites into the lemon zest and white peach slices. Then spread lemon zest mixture evenly over entire surface of the white cake mix. Sprinkle over the sour cream. Scoop out remaining whipped cream; sprinkle evenly over the entire surface of the beef mixture coated with lemon zest mixture. Frost the entire jelly roll. Cut a hole for each dip filling into the middle of each dip joint.
Bake for 40 to 50 minutes in the preheated oven, topping off remaining time with whip cream slices. Roll out before cutting. Chill before serving.