Almond Angel Cake

Ingredients

1 cup / 250 ml

ground almonds

2/3 cup / 150 ml

cake and pastry flour

1/4 tsp / 1 ml

salt

1 cup / 250 g

Naturegg Simply Egg Whites cracked egg whites, well shaken

1 tsp / 5 ml

cream of tartar

2/3 cup / 150 ml

granulated sugar

1 tsp / 5 ml

lemon juice

1/2 tsp / 2 ml

almond extract

Directions

1. Grease and flour 2 (8”/20 cm) round layer cake pans; line with wax or parchment paper. In small bowl, combine ground almonds, flour and salt; set aside.

2. In large mixer bowl, beat liquid egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until soft shiny peaks form. Add lemon juice and almond extract; beat for 1 more minute.

3. Sprinkle almond mixture over egg mixture; fold in gently and quickly. Pour into prepared pans.

4. Bake at 350°F (180°C) 15-20 minutes or until light golden brown. Let cool in pans 10 minutes, run knife around edges and turn out onto rack to cool completely.

Tips

1. Spread low fat frozen yogurt between the layers and decorate top layer with small scoops of frozen yogurt and fresh berries. Serve immediately.