Ingredients
| Vegetable cooking spray | | 1 cup | sifted cake flour | | 2 tsp. | sifted cake flour | | 1/2 cup | 1% low-fat milk | | 1 tbsp. | margarine | | 2 | eggs at room temperature, separated | | 1/2 cup | sugar | | 1 tsp. | baking powder | | 1/8 tsp. | salt | | 1 tsp. | vanilla extract | | 1 tsp. | almond extract | | 1/2 cup | seedless blackberry jam | | 2 tsp. | powdered sugar |
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Instructions
Coat an 8-inch round cake pan with cooking spray; dust pan with 2 teaspoons flour; set aside.
Heat milk and margarine over medium-high heat in a heavy saucepan to 180°F or until tiny bubbles form around edge. Do not boil. Remove from heat; set aside.
Beat egg whites (at room temperature) at high speed with electric mixer until foamy. Add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Add yolks; beat well. Combine remaining flour, baking powder, and salt. With mixer at low speed, add to egg white mixture alternately with milk mixture, beginning and ending with flour mixture. Stir in extracts. (batter will be thin.) Pour batter into prepared pan. Bake at 350°F for 28 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely. Using a serrated knife, split cake in half horizontally; place bottom layer, cut side up, on a serving plate. Spread with jam; top with remaining layer, cut side down. Place paper doily on top; sift powdered sugar over doily.
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