Yield: 16 Servings
|\N \N||Vegetable cooking spray|
|1¾ cup||Sifted cake flour|
|2 teaspoons||Baking powder|
|½ cup||Vegetable oil|
|½ cup||Skim milk|
|½ teaspoon||Grated lemon rind|
|¼ teaspoon||Almond extract|
|¼ teaspoon||Rum extract|
|¼ teaspoon||Vanilla extract|
|¼ teaspoon||Lemon extract|
|4 \N||Egg whites, stiffly beaten|
|\N \N||Fresh strawberries|
Coat the bottom of an 8½ x 4 ½ x 3 in loafpan with cooking spray; dust with flour, and set aside. combine flour and next 3 ingredients in a large bowl. Add oil and milk; beat at medium speed of an electric mixer until batter is smooth (batter will be thick).
Add lemon rind and next 4 ingredients; fold in about one third of egg whites. Gently fold in remaining egg whites. Pour batter into pan.
Bake at 350F for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan and cool on a wire rack. Serve ¾ c fresh strawberries with each slice.