Almond Cake
1 C. all-purpose flour
1 C. sugar
3/4 tsp. salt
1 1/3 C. water
1 C. sour cream
2 T. vegetable oil
1 tsp. almond extract
1 tsp. vanilla extract
4 egg whites
Preheat oven to 325, and grease the pans you'll be using. Stir together dry ingredients. Pour in wet ingredients; mix until incorporated, then beat with an electric mixer about 4 minutes on low.
Pour into prepared pans. Bake 25 minutes, or until a toothpick comes out clean & top is golden brown. Cool before frosting.
Whipped Almond Frosting
1/2 C. sugar
1 tsp. vanilla extract
1/2 tsp. almond extract
2 C. heavy cream
Combine cream cheese, sugar, vanilla and almond in an electric mixer with a whisk attachment. Mix on medium speed until smooth. Slowly pour in heavy cream once smooth; continue to beat until cream holds a stiff peak, stopping mixer to scrape down the sides occasionally. Frost cooled cake.
*This is excellent with strawberries, and my mom often cuts berries, allows them to dry on paper towels, and incorporates them into the middle layer of frosting between cakes. Enjoy - this is delish!