Grease and flour (use oat flour) three 8" round cake pans. Preheat oven to 325°F.

In large mixing bowl, sift together oat flour, Carbalose flour, vital wheat gluten, almond flour, Cake-ability Baking Aid, sweeteners, and baking powder. Set aside.

In another large bowl, whip egg whites until soft peaks form. Pause and sprinkle cream of tartar over egg whites, then continue beating until stiff peaks form.

In a small bowl, mix syrup with egg yolks and whisk well. Add pureed strawberries and mix again. Add oil, cream, strawberry extract, and red food color (if using) and mix well to fully incorporate.

Add egg yolk mixture to flour mixture and beat until smooth. Add 1/2 of the whipped egg whites to the batter mixture and beat again until well blended (but no more than a minute.)

Then carefully add batter to remainder of whipped egg whites and mix gently using a rubber/plastic spatula, being careful not to break down whites, until batter is fully incorporated.

Pour into cake pans evenly and bake at 325°F for 20-25 minutes turning half-way through. Keep an eye on them and don't over bake. Baking time can vary a bit depending on oven, elevation, etc. Cake is done when lightly golden brown on top and puffed and cracked at edges. Remove from oven and cool for 10 minutes before removing from pan to cool on cake racks. When fully cool, assemble and frost with Strawberry Frosting (recipe below.)

Strawberry Frosting

• 8 oz. package of cream cheese, at room temperature
• 1/2 cup unsalted butter (1 stick), softened
• 1 teaspoon strawberry extract
• 1/2 teaspoon Red food color
• 1 cup Powdered Erythritol
• 1/2 cup heavy whipping cream

Whip all ingredients together until smooth. Frost cake as usual. Use some perfect strawberry halves if you like for decorating.

APPROXIMATE NUTRITION INFORMATION PER SLICE (1/16 of CAKE):
384 Calories; 33g Fat; 11g Protein; 15g Carbohydrate; 5g Dietary Fiber; 10g Net Carbs