Instructions: For the cake: Heat oven to 375 degrees. In a bowl, whisk cake meal, sugar substitute and salt to combine. Place mixture in a wire sieve set over the bowl.

With an electric mixer on medium, beat egg whites until stiff peaks form. Stir in vanilla and almond extracts.

In three additions, sift dry ingredients over the whites, gently folding in with a rubber spatula.

Transfer batter to a 10-inch tube pan. Bake 30 minutes, until cake begins to pull away from the sides of the pan. Invert cake in pan over a funnel or bottle neck, if pan does not have feet. Cool completely, about 1 1/2 hours. With narrow spatula or knife, loosen cake from sides of pan and gently shake onto serving plate.

For the sauce: In a medium pot, mix rhubarb, 1/2 cup strawberries, sugar substitute and 1/4 cup water. Cook over medium heat 15 minutes, until rhubarb falls apart. Reduce heat and stir frequently during the last 5 minutes of cooking time. Remove from heat; transfer to a bowl and fold in remaining strawberries. Cool completely and serve with cake.

This recipe yields 10 servings.

Comments: Room-temperature egg whites beat to a greater volume than cold ones. To quickly bring the eggs to room temperature, place them in warm water for 5 minutes.

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