For the Cake
3 large eggs, room temp
¼ tsp salt
½ cup sugar (divided)
¼ cup milk
½ tsp vanilla extract
½ tsp almond extract
¾ cup white whole wheat ﬂour
½ tsp baking powder
For the Berries
1 quart berries, of your choice
1 tsp sugar
For the Cream
2 oz whipping cream
6 oz Greek yogurt
Sugar, to taste
- Wash berries, and slice if large. Add sugar. Set aside for a few hours, so they’ll get really juicy.
- Preheat oven to 325°F. Separate the egg whites and yolks – whites into medium bowl, yolks into big bowl – and let them come to room temperature.
- Whites + salt + ½ sugar: Beat the whites with the salt until they’ve peaked, then gradually beat in half the sugar. Set them aside.
- Yolks + ½ sugar + milk + extracts. Without cleaning your beaters, beat the yolks with the remaining sugar until they’re thick and light yellow. Blend in the milk, vanilla and almond extracts.
- Flour + Baking Powder. In a small bowl, mix the ﬂour with the baking powder.
- With a whisk, blend the dry ingredients into the egg yolks, then fold in the egg whites.
- Divide this mixture into two greased 8-inch cake pans. Note: grease pans, line with wax paper, grease again liberally as this low-fat cake likes to stick.
- Bake for 30 to 35 minutes. Cool on a wire rack brieﬂy, remove from pans and continue to cool.
To Assemble (at least an hour before serving, so juices penetrate:
- Put one layer on a plate. Cover with “cream” and strawberries.
- Do the same thing with the second layer.
- When you serve the cake, use up any leftover fruit and “cream” on each serving.
When berry season is over, this cake is equally good with peaches or other stone fruit.
Recipe adapted from King Arthur Flour by Oldways; photo by Oldways.
Total Fat: 6 g
(Saturated Fat: 3 g)
Sodium: 160 mg
Carbohydrate: 29 g
Fiber: 3 g
Protein: 7 g