This cake is exquisitely textured, perfectly flavored, light, and moist with almost no equal for versatility.
Makes 2 8-inch cakes
4 egg yolks
2/3 cup fruit sweetener
1/2 cup oil
2/3 cup unsweetened applesauce
2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
1 1/4 cups cake flour
2/3 cup carob flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
Egg white mixture
8 egg whites
1/4 cup fruit sweetener
Preheat the oven to 350 F. Line the bottoms of two 8-inch pans with baking paper.
Whip the yolks and sweetener on medium-high speed for 7 to 10 minutes until very light and fluffy. (This may take a few minutes longer with a hand-held electric mixer.)
Sift the dry ingredients together 3 times into a large bowl.
Increase the mixer speed to high and slowly drizzle the oil into the egg yolk mixture. Reduce the speed to low and stir in the applesauce and extracts. Transfer the egg yolk mixture to a large bowl.
Once the yolk mixture is ready, you will need to proceed very quickly until the cakes are in the oven.
If you have only one whip and one mixing bowl for your mixer, wash and dry them quickly and thoroughly before proceeding.
Whip the egg whites and sweetener together on high speed until they form stiff peaks. Alternately fold the stiffly beaten whites and the sifted dry ingredients into the yolk mixture, one-third of each at a time. It is important that you fold both gently and thoroughly, without deflating either the yolks or the whites. Distribute the batter between the prepared 8-inch or 10-inch pans. Tap the pans once or twice on the table to bring any air bubbles to the surface.
Bake the cakes in the preheated oven for approximately 45 minutes, until they are golden brown and spring back when touched lightly in the middle.
Place the pans on a wire rack to cool before removing the cakes onto cardboard rounds. The cakes must be completely cool before you cut and layer them.