Very Berry Cake Tart

Today is my son Alan's 17th birthday. I wanted to bake a very special cake for him.
This is what he has chosen!
Happy Birthday Alan and I hope you enjoy it... and share it with Mom and Dad. His brother Nicholas is away in college.... he can see the picture and imagine the taste of it.



4 egg whites
2 cups flour
2 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar

1/2 cup vegetable oil
1 1/2 cup milk
1 teaspoon almond extract

Sauce:
1/3 cup sugar
1/3 water

Toppings:
1 Tablespoon lemon curd or other jam
2 to 3 cups raspberries and blueberries


Beat egg whites until firm and reserve.
Sift together all dry ingredients. Add oil, milk and almond extract and mix and beat well.
Fold egg whites slowly into the batter.
Pour into greased and floured 9-inch cake pan.

Bake in Preheated 350 F oven for about 30 minutes or until lightly golden.
In a small pan boil water and sugar for just a minute.
With a soup spoon pour sauce over the cake.

Let the cake cool for 10 minutes and turn it into serving dish.
Spread 1 tablespoon of lemon curd or any other jam.
Decorate with raspberry and blueberries.



Velvet Yellow Cake ( egg yolks leftover from above recipe )

4 egg yolks
1 cup milk
1/2 vegetable oil
1 teaspoon vanilla extract
2 cups flour
1 cup sugar 1 tablespoon baking powder
1/2 teaspoon salt

Preheat oven 350 F.
In a large bowl combine all ingredients. Beat well.
Pour into greased 9- by 5-inch loaf pan.
Bake 30 to 40 minutes until lightly golden. Enjoy it!