Ingredients:
Vegetable cooking
spray
2 teaspoons
sifted cake flour
1 cup sifted
cake flour
1/2 cup low-fat
milk
1 tablespoon
margarine
2 eggs, separated
1/2 cup sugar
1 teaspoon
baking powder
1/8 teaspoon
salt
1 teaspoon
vanilla extract
1 teaspoon
almond extract
2 teaspoon
powdered sugar
Instructions:
Coat an 8-inch
round cake pan with cooking spray and dust with 2 teaspoons flour; set
aside. Heat milk and margarine over medium-high heat in a saucepan to until
tiny bubbles form around edge but do not boil.
Remove from
heat and set aside. Beat egg whites (at room temperature) at high speed
of an electric mixer until foamy. Add 1/2-cup sugar, 1 tablespoon at a
time, beating until stiff peaks form. Add yolks and beat well.
Combine remaining
flour, baking powder, and salt.
With mixer at
low speed, add to egg white mixture alternately with milk mixture, beginning
and ending with flour mixture. Stir in extracts (batter will be thin).
Pour batter
into prepared pan and bake at 350 degrees for 28 minutes or until a toothpick
inserted in center comes out clean.
Cool in pan
10 minutes on a wire rack; remove from pan and cool completely.
Using a serrated
knife, split cake in half horizontally; place bottom layer, cut side up,
on a serving plate.
Spread with
jam and top with remaining layer, cut side down and sprinkle with powdered
sugar. Slice into 8 pieces.
Servings:
8
Nutrition
Facts:
Amount Per
Serving: Calories 187
Fat 2.8 g,
Cholesterol 46 mg,
Sodium 125
mg, Dietary fiber: 0.5 g
Courtesy Of:www.24hourfitness.com
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