Serves: 10
Total Calories: 216

2 cups sifted cake flour
1 tablespoon baking powder
1/2 teaspoon salt
4 eggs whites, room temperature
2/3 cup granulated sugar, finely ground in a food blender for 2 minutes
1/3 cup canola oil
1/2 cup buttermilk, room temperature
2 teaspoons vanilla extract
1 teaspoon almond extract

1. Arrange the oven racks to divide the oven into thirds. Preheat the oven to 350°F. Line 2 8-inch round baking pans with parchment or wax paper rounds and spray with nonstick cooking spray.

2. Sift the flour, baking powder, and salt onto a sheet of wax paper.

3. In a large mixing bowl with an electric mixer on high speed, beat the whites until foamy, 1 minute gradually add 1/3 cup of the sugar and beat until firm peaks form, 3-4 minutes.

4. In another large mixing bowl with an electric mixer, combine the oil, remaining 1/3 cup sugar, buttermilk, and vanilla and almond extracts beat until well blended, 30 seconds. Whisk in about half of the flour mixture, then alternately fold in the remaining flour with the beaten whites. Spread evenly in the prepared pans and bake 15-18 minutes, or until a toothpick inserted in the center comes out clean. Exchanges

EXCHANGES
3 Carbohydrate
1 Fat

NUTRITION FACTS
Calories 270
Calories from Fat 71
Total Fat 8g
Saturated Fat 0g
Cholesterol 0mg
Sodium 272mg
Carbohydrate 46g
Dietary Fiber 0g
Sugars 24g
Protein 5g

Nutritional Facts:

Serves: 10
Total Calories: 216
Calories from Fat: 76

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