Ingredients:
1 cup cake flour (or sifted all-purpose flour)
1 cup granulated sugar, divided
12 large egg whites, at room temperature
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 cup powdered sugar substitute (like Swerve or another sugar substitute)
Instructions:
Preheat Oven: Preheat your oven to 350°F (175°C).
Mix Dry Ingredients: In a bowl, sift together the flour and 1/2 cup of the granulated sugar. Repeat the sifting process three times.
Beat Egg Whites: In a large bowl, beat the egg whites until foamy. Add the cream of tartar and salt, then continue to beat until soft peaks form.
Add Sugar: Gradually add the remaining 1/2 cup of granulated sugar, a little at a time, while beating until stiff peaks form.
Add Flavors: Gently fold in the vanilla and almond extracts.
Combine: Gradually fold the flour mixture into the egg whites, about 1/4 cup at a time, until just combined.
Bake: Pour the batter into an ungreased angel food cake pan. Bake for 35-40 minutes, or until the cake is golden brown and springs back when lightly touched.
Cool: Invert the pan and let the cake cool completely before removing it from the pan.
WW points:-
Total points for the entire cake: 35 points
Assuming the cake is cut into 12 slices, each slice would be approximately 3 points