Instructions

For the cakes:

1. Preheat oven to 325F.
2. Using a stand or hand mixer with whisk attachment, beat egg whites and cream of tartar until stiff peaks form, about 5 minutes.
3. In medium bowl, mix egg yolks, vanilla bean paste, orange zest, almond milk, Greek yogurt and sweetener until well combined.
4. Sift almond flour, baking powder and salt into separate bowl.
5. Combine wet mixture with dry ingredients.
6. Fold in egg whites.
7. Coat baking pan (canoe or mini loaf pan) with cooking spray.
8. Fill each section of pan 3/4 full.
9. Bake for 20 minutes, rotating pan halfway through baking. Finished cakes should be light golden brown.
10. Let cool 20–30 minutes before removing from pan.
11. Set cakes aside to cool completely.

For filling:

1. Using stand or hand mixer with whisk attachment, beat heavy cream.
2. After 3 minutes, add vanilla and sweetener. Continue to beat until stiff peaks form, 6–7 minutes total.
3. In medium bowl, mix softened cream cheese, orange juice and sweetener until creamy and thoroughly combined.
4. Fold whipped cream into cream cheese mixture, leaving filling slightly marbled.

To fill cakes:

1. Fill cake decorating tool (injector) or piping bag with filling.
2. Across bottom of each cake, create 3 small holes with toothpick. Connect holes through center of cake with toothpick.
3. Fill each hole gently with filling; avoid overfilling.
4. Enjoy immediately or store in refrigerator.
5. Serve extra filling on side.