Preheat the oven to 350°F (175°C). Line the bottom of a 9 inch bundt pan with parchment paper. You could use a normal round cake pan which would just alter the bake time.
Strain the canned peaches and pat dry.
In a bowl mix the brown sugar, melted butter and cinnamon. Spread the mixture across the bottom of the pan.
Arrange the peach slices on top of the mixture, filling the entire bottom of the pan. Set aside.
In a mixer fitted with the whisk attachment, whisk the egg whites until foamy.
Add ½ the amount of sugar and continue to whisk until stiff peaks form. Transfer to another bowl and set aside.
Switch the mixer attachment to the paddle. Using the same mixing bowl (no need to wash it), beat the egg yolks and remaining sugar until light and silky. About 5 minutes.
Beat in the oil and baking powder until well incorporated. Then beat in the flour.
Gently fold the egg whites into the yolk mixture.
Pour the batter in the prepared pan on top of the peaches and spread evenly.
Bake until lightly golden brown and a toothpick comes out clean. About 40 minutes.
Cool the cake for about 10 minutes. Gently flip it onto a serving plate and pull off the parchment paper.
