Light and Airy Cloud Cake Recipe

• Preheat your oven to 325°F (160°C).
• Prepare a non-stick 9-inch round cake pan or a tube pan without greasing it.
• In a large mixing bowl, separate the egg whites from the yolks.
• Beat the egg whites on medium speed until frothy (1-2 minutes).
• Add cream of tartar and beat until soft peaks form (2-3 minutes).
• Gradually add the sugar substitute, beating until glossy and stiff peaks form.
• Gently fold in vanilla and almond extracts.
• In another bowl, sift together whole wheat flour and salt.
<< li>Mix unsweetened almond milk with the dry ingredients until just combined.
• Fold the flour mixture into the egg whites gently.
• Pour the batter into the prepared pan and smooth the top.
• Bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
• Allow to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
• If desired, prepare the light whipped topping and garnish with fresh berries.
• Slice into 12 equal portions, serving each slice topped with whipped topping and berries.

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