Almond Angel Cake

A versatile cake to serve simply or garnished in a variety of ways.

nutritional info

Nutritional Information

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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

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

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

This recipe was made with:

Made from 100% pure egg whites. We mean simple.

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In order to get the proper rise, avoid deflating your whipped egg whites when mixing into cake batters.