Ingredients for White Almond Cake Versatile
- Cake Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 large egg whites
- White Sugar
- 1 cup (2 sticks) unsalted butter
- 1 cup milk (plus 1/4-1/2 cup extra for a less dense cake, optional)
- Vanilla Extract
- Almond Extract
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How to Make White Almond Cake Versatile
- Preheat oven to 350°F (175°C). Grease and flour your chosen baking pan(s) (see baking times below). Line the bottom with parchment paper.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Sift three times for a light and airy cake.
- In a large bowl, beat 4 large egg whites until foamy using an electric mixer. Gradually add 1/2 cup granulated sugar, beating until stiff, glossy peaks form.
- In a separate bowl, cream together 1 cup (2 sticks) unsalted butter and 1 cup granulated sugar until light and fluffy.
- Gradually add the dry ingredients to the creamed butter mixture, alternating with 1 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 1 teaspoon almond extract (or less, to taste, or substitute with other extracts).
- Gently fold in the meringue (egg white mixture) until just combined. Do not overmix.
- Pour batter into prepared pan(s).
- **Baking Times:** * 15 x 10 x 1 inch pan: 30-35 minutes * Two 9-inch round pans: 30-35 minutes * Three 8-inch round pans: 25-30 minutes
- Check for doneness by inserting a toothpick into the center; it should come out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
60g
Fat
23g
Carbs
10g
