INGREDIENTS:
1 cup oat flour (FOR AN EXTRA NUTTY FLAVOR, YOU CAN USE ALMOND FLOUR!)
1 1/2 cups sugar substitute (baking Splenda)
1/4 teaspoon salt
3/4 cup “Just Whites” whisked in 2 cups warm water
2 tablespoons almond extract or vanilla extract
1 1/4 teaspoon cream of tartar
DIRECTIONS:
1. Preheat oven to 375°. Sift flour with 3/4 cup sugar substitute and salt.
2. Beat Just Whites in a larger bowl at high speed until peaks form. Gradually beat in the remaining 3/4 cup sugar substitute. Sprinkle the almond extract or vanilla extract over the whites and beat just until they hold firm peaks. Be careful not to over beat!
3. Add Cream of Tartar to flour/sugar mix and lightly mix.
4. Sprinkle 1/4 of the flour and sugar substitute mix at a time over the “Just Whites” mixture and fold gently.
5. Pour batter into ungreased 10 inch tube pan with removable bottom OR you can use regular pan and grease with PAM to be safe. (I always grease, even if they say not too, to be safe!)
6. Bake 45 minutes, or until top of cake is golden or wooden pick comes out of the center clean. Invert pan over narrow necked bottle and cool about 1.5 hours.
6. With a clean knife, separate cake from the edge of the pan. Turn upside down on to the serving platter.
ENJOY!!!
I like to slice fresh strawberries over top and even use a touch of sugar free/non fat cool whip 🙂
