There came a time in my journey that I wanted cake. Cake mixes and most recipes have or call for some dairy (cream, milk, butter, etc). This is my version of a “cream cake”. It is light and airy; a bit like a sponge cake in texture. I use vanilla and almond extracts – this light cake needed a light flavor burst to it. I hope you enjoy it.
Original recipe at www.allrecipes.com.
½ cup egg whites (2 eggs)
1 cup white sugar
2 tsp vanilla extract
1 tsp almond extract
2 cups cake flour
2 tsp baking powder
1 tsp salt
1 cup canned coconut milk
Preheat oven to 350 degrees F (175 degrees C).
Grease & flour one 9” x 9” square pan.
Beat egg whites in a small bowl until very thick and stiff peaks form.
Add the sugar a few teaspoons at a time and the extracts; beat well.
Combine the flour, baking powder, and salt.
In three parts, using a wire whisk, add the flour mixture alternately with the whipping cream to the egg mixture.
Pour the batter into the prepared pan.
Bake at 350*F (175*C) for 45 to 50 minutes or until a toothpick or knife, inserted near the center, comes out clean.
For a drizzle glaze:
1 c powdered sugar
liquid (lemon juice, coconut milk, non-dairy milk [almond, cashew, etc])
1 tsp vanilla
Combine powdered sugar and vanilla with a 1/4 c milk; mix well. Keep adding liquid to the desired consistency (spread, drizzle; pour). To make thicker, add more powdered sugar…thinner, add more liquid. Pour over cake.