White Almond Cake - Versatile
Per serving
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
Ingredients
20 serv.Step-by-step instructions
- 1
Measure sifted flour, baking powder, and salt; sift together three times.
- 2
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.
- 3
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.
- 4
Mix in flavorings. Add meringue, and beat thoroughly into batter.
- 5
Preheat oven to 350 F.
- 6
Spread batter into your chosen size form lined with parchment paper - see below.
- 7
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.
- 8
Cool cake, after 10 min remove cake from pan(s) and finish cooling on a wire rack.
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