What a surprise to see that this cake creates it's own layers as it bakes. Pretty cool!
No cutting the layers, no filling to make...... none of that! Just mix and bake and see what happens. It's easy and delicious!
Here's what you'll need:
1 - 8"X 8" pan, brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour. I tart with 1 C of each and mix it in a jar. Keep it refrigerated. I always have some available for all of my baking needs.
Preheat the oven to 325 degrees.
4 Eggs, separated
1 tsp Almond Extract
3/4 C Granulated Sugar
1 Stick ( 8 TBS) Butter, melted
4/3 C Flour
2 C Lukewarm Milk
Confectioner's Sugar for dusting.
In a small bowl:
Whip the Egg Whites until stiff.
In a large mixing bowl:
Beat until light and creamy yellow.
Beat until combined well.
Gradually add the Flour until well combined.
Gradually incorporate the Milk until blended well.
Gently fold in the Egg Whites with a rubber spatula.
Pour the batter into the prepared pan and bake for 40 - 70 minutes. The top should become golden brown. Check after 40 minutes.
Remove the pan to a cooling rack and cool completely.
Just before serving, dust with Confectioner's Sugar and spoon it out onto individual dessert plates.
Peace in the Kitchen.