Almond Angel Cake

Prep Time: 15 minutes
Cooking Time: 15-20 minutes
8 servings


1 cup ground almonds 250 mL
2/3 cup cake and pastry flour 150 mL
1/4 tsp salt 1 mL 1 carton PUREGG Simply Egg Whites™liquid egg whites,
well shaken 250 mL
1 tsp cream of tartar 5 mL
2/3 cup granulated sugar 150 mL
1 tsp lemon juice 5 mL
1/2 tsp almond extract 2 mL


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.


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

Nutritional Info Per Serve

Serving Size: without filling | Fat: 5.6 g | Calories: 178 | Cholesterol: 0 | Carbohydrates: 26.3 g | Protein: 6.2 g | Dietary Fibre: 0.8 g