“I have not tried this recipe. I'm posting this recipe for safe keeping. I got this recipe from The South Beach Diet Parties & Holidays Cookbook. Make Ahead: Cake can be made up to 1 month in advance and frozen.”

Ingredients Nutrition


  1. Heat oven to 350. Coat 2 (8x8-inch) glass baking dishes with cooking spray. In a large bowl, beat egg whites, cream of tartar, and salt with electric mixer at high speed until soft peaks form. Add extracts and beat briefly to combine. Gradually add sugar substitute; continue beating whites until stiff peaks form.
  2. Sift 1/4 cup of the flour over egg whites. Using a rubber spatula, gently fold in flour until fully combined. Repeat twice with remaining flour until all of the flour is incorporated.
  3. Divide batter evenly between baking dishes, gently smoothing out tops. Bake, turning once halfway through, until cakes are golden and a tester inserted in the center comes out clean, 18-20 minutes. Cool completely.
  4. When cakes are cool, cut each into 4 squares and carefully transfer to a cutting board. Trim browned edges, then cut each square into 4 (2-inch) squares. You should have 32 squares total.
  5. Place 1 cup whipped topping in each of 2 smalls bowls. Add a few drops of red food coloring to 1 bowl and mix. Add a few drops of blue food coloring to the other bowl and mix, if you're making both colors.
  6. Lay squares of cake on a flat work surface, top each with 1 1/2 teaspoons pink or blue topping, spreading filling to just shy of cake edges. Top each with a second cake square and 1 1/2 teaspoons topping.

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