- 10 egg whites
- 1 cup all-purpose flour
- 2/3 cup baking cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 2/3 cup cold brewed coffee
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- FILLING:
- 1 cup sliced fresh strawberries
- 1/2 teaspoon almond extract
- 1 (8 ounce) container frozen reduced-fat frozen whipped topping, thawed
- TOPPING:
- 1/2 cup heavy whipping cream
- 1/4 cup confectioners' sugar
- 2 teaspoons baking cocoa
- 1/4 cup slivered almonds, toasted
- 6 fresh strawberries, sliced into thick slices
- Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Coat the bottom of three 9-in. baking pans with nonstick cooking spray; line with waxed paper. Spray the paper with nonstick cooking spray and dust with flour; set aside. Sift the flour, cocoa, baking soda and salt together three times.
- Beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Combine coffee and extracts. Fold dry ingredients into egg mixture alternately with coffee mixture.
- Spread into prepared pans. Bake at 375 degrees F for 10-15 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently peel off waxed paper. Cool completely.
- In a bowl, gently mash the strawberries; stir in almond extract. Fold in whipped topping. Place one cake layer on a serving platter; top with half of the filling. Repeat layers. Top with remaining cake layer.
- In a small mixing bowl, beat cream until it begins to thicken. Combine confectioners' sugar and cocoa; add to cream. Beat until stiff peaks form. Frost top of cake. Garnish with almonds and strawberries. Chill for at least 1 hour before cutting. Refrigerate leftovers.