Serves: 5
Total Calories: 854

3 1/4 cups cake flour sifted
3 1/4 teaspoons baking powder
1/2 teaspoon salt
6 eggs white
1/2 teaspoon cream of tartar
1 3/4 cups sugar
3/4 cup butter real
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 3/4 cups milk
Fruit and Nut Filling (see below)

Preheat oven to 350° F. Grease the bottoms of two 9 x 1 1/2 -inch round cake pans. Line with waxed paper and grease again. Into a medium bowl sift together cake flour, baking powder and salt set aside.

In a large mixer bowl at high speed beat egg whites with cream of tartar until stiff but not dry. Transfer to another bowl set aside.

In the large mixer bowl at high speed beat sugar and butter until light and fluffy. Add vanilla and almond extract. At low speed beat in dry ingredients alternately with milk, starting and ending with flour mixture. Fold in egg whites. Pour into pans. Bake for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans remove waxed paper immediately and cool cake completely on wire racks.

Fill and top with filling.

Nutritional Facts:

Serves: 5
Total Calories: 854
Calories from Fat: 288

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