Vegetable cooking spray
2 teaspoons sifted cake flour
1 cup sifted cake flour
1/2 cup low-fat milk
1 tablespoon margarine
2 eggs, separated
1/2 cup sugar
1 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 cup seedless blackberry jam
2 teaspoon powdered sugar

Coat an 8-inch round cake pan with cooking spray and dust with 2 teaspoons flour; set aside. Heat milk and margarine over medium-high heat in a saucepan to until tiny bubbles form around edge but do not boil. Remove from heat and set aside. Beat egg whites (at room temperature) at high speed of an electric mixer until foamy. Add 1/2-cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Add yolks and 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 and bake at 350 degrees for 28 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan and cool completely.

Using a serrated knife, split cake in half horizontally; place bottom layer, cut side up, on a serving plate. Spread with jam and top with remaining layer, cut side down and sprinkle with powdered sugar. Slice into 8 pieces.

Makes 8 Servings
Serving Size: 1 slice