Cake: 
12 egg whites, room temperature 
1 1/4 tsp. cream of tartar 
1/4 tsp. salt 
1 tsp. vanilla extract 
1/2 tsp. almond extract 
1 c. artificial white sweetener 
1/4 c. wheat flour 
1/2 c. soy flour 
1/2 cup strawberries 
1 packet sugar free strawberry gelatin 

Cream Cheese Icing: 
1 8 oz. package cream cheese 
1 stick of butter 
1 1/2 cup unsweetened confectioner sugar 
1 tsp. strawberry extract 
1/2 tsp. vanilla extract 

Cake Preparation: 
Preheat oven 350 degrees. Prepare Gelatin and let soft set on counter until ready to stuff cake. Use a mixer or wire whip to beat egg whites, cream of tartar, and salt until soft peaks form. Add vanilla and almond extracts. Gradually add artificial white sweetener, beating until whites are stiff. Sift flours onto egg whites and gently fold with rubber spatula. Spoon mixture into greased 10-inch angel food cake pan and bake until toothpick comes clean (approximately 40 - 45 minutes.) Remove from oven and invert onto rack and let cool completely. Once cooled loosen edges with knife and gently remove cake from pan. 

Cream Cheese Icing: 
Clean mixing bowl while cake is baking. Whip cream cheese, butter and both extracts for 1 minute. Scrape bowl and add confectioner's sugar. Mix on low until sugar is incorporated then whip on high for one minute. Slice cooled cake with bread knife starting on right side and finishing on left so you have a top and a bottom. Using your fingers gently pull out pocket around circumference of bottom half of cake making sure not to tear hole. Spoon in partially set Gelatin in pocket and ice the bottom edges. Put on top of cake and ice sides and top. Refrigerate at least 4 hours. 

Yields 8 servings - approximately 8.5 net carbs per serving