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
1/2 cup seedless blackberry
jam
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.
Serves: 8
Nutrition Facts:
Serving: 1
Calories 187 g
Fat 2 g,
Cholesterol 46 mg,
Sodium 125 mg
Carbohydrates 38 g
Recipe found on:24hourfitness.com
