White Almond Cake Versatile
The almond extract in this cake sets it apart from other basic white cakes; the texture is dense. If you prefer a less dense cake you can add 1/4-1/2 cup milk extra, and if you are not an almond person you can add less extract or even switch the extract to ie.lemon extract. It tastes wonderful as a layer cake with some fresh strawberries. The denseness of the cake makes it ideal for making cake shapes/designs - my friend served it up as a cute bunny. The cake can be baked in a single pan or as a double or triple layer cake - see instructions
Steps
Measure sifted flour , baking powder , and salt.
Sift together three times.
In a mixing bowl , beat egg whites until foamy.
Add 1 / 2 cup sugar gradually , and continue beating only until meringue will hold up in soft peaks.
Cream butter.
Gradually add remaining 1 cup sugar , and cream together until light and fluffy.
Add sifted ingredients alternately with milk a small amount at a time , beating after each addition until smooth.
Mix in flavorings.
Add meringue , and beat thoroughly into batter.
Preheat oven to 350 f.
Spread batter into your chosen size form lined with parchment paper - see below.
15 x 10 x 1 inch pan bake for 30-35 min , or 2 x 9 inch round pans , bake at 30-35 min , or 3 x 8 inch round pans , bake at 25-30 minute.
Cool cake , after 10 min remove cake from pan and finish cooling on a wire rack.
Ingredients
cake flour, baking powder, salt, egg whites, white sugar, butter, milk, vanilla extract, almond extract