When fresh strawberries, blueberries, peaches or apricots are in season, use this cake as the perfect base for shortcake.
Instructions
Step 1
In a large bowl, using an electric mixer, beat egg whites, cream of tartar and salt until foamy. Beat in sugar, 1 tbsp (15 mL) at a time, until stiff peaks form. Beat in egg yolks and almond extract. Gently fold in flour.
Step 2
Spread batter in 8-inch (20 cm) square metal cake pan, lined with parchment paper. Bake in preheated oven for 15 minutes or until cake springs back when lightly touched. Loosen edges with a sharp knife and turn out onto a cake rack lined with paper towels to cool.