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1
Heat oven to 350.
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2
Coat 2 (8x8-inch) glass baking dishes with cooking spray.
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3
In a large bowl, beat egg whites, cream of tartar, and salt with electric mixer at high speed until soft peaks form.
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4
Add extracts and beat briefly to combine.
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5
Gradually add sugar substitute; continue beating whites until stiff peaks form.
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6
Sift 1/4 cup of the flour over egg whites.
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7
Using a rubber spatula, gently fold in flour until fully combined.
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8
Repeat twice with remaining flour until all of the flour is incorporated.
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9
Divide batter evenly between baking dishes, gently smoothing out tops.
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10
Bake, turning once halfway through, until cakes are golden and a tester inserted in the center comes out clean, 18-20 minutes.
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11
Cool completely.
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12
When cakes are cool, cut each into 4 squares and carefully transfer to a cutting board.
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13
Trim browned edges, then cut each square into 4 (2-inch) squares.
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14
You should have 32 squares total.
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15
Place 1 cup whipped topping in each of 2 smalls bowls.
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16
Add a few drops of red food coloring to 1 bowl and mix.
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17
Add a few drops of blue food coloring to the other bowl and mix, if you're making both colors.
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18
Lay squares of cake on a flat work surface, top each with 1 1/2 teaspoons pink or blue topping, spreading filling to just shy of cake edges.
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19
Top each with a second cake square and 1 1/2 teaspoons topping.
