Sunday, February 24, 2013

White (almond) Cake

Here's the recipe for the white cake I used in my Construction Tape cake.  I colored mine yellow to match but without food coloring, you'll get a nice white cake.  Also, even though this is called "white cake", I think a better name for it would be called "Almond Cake".  The almond extract in it gives this recipe a really good flavor and I got plenty of complements on the taste, when I served it, but it's not the traditional flavor of a white cake.

White (almond) Cake

Makes 2 8" round cakes

  • 1c milk, room temperature
  • 3/4c egg whites (about 4), room temperature
  • 1 1/2t almond extract
  • 1 1/2t vanilla extract
  • 1 3/4c cake flour
  • 1/2c all-purpose flour
  • 1 3/4c sugar
  • 4t baking powder
  • 1t salt
  • 12T (1 1/2 cubes) butter, softened
Preheat oven to 350'F and prepare 2 8" pans with spray and wax paper.

In a bowl, combine the milk, egg whites and extracts and whisk together with a fork.  Set aside.

Sift both flours together, add sugar, baking powder and salt.  Mix together on low speed with a standing or hand mixer.

Add the butter a little bit at a time, and mix together until it's all moist crumbs.

Reserve 1/2c of the egg/milk mixture, and add the rest to the dry ingredients.

Mix on medium speed with a standing mixer, using a paddle for 1 1/2 minutes.

Scrape the sides of the bowl, then add the rest of the milk mixture, and mix to combine, for at least 30 seconds.

**If you are adding color, be sure to add it before you start baking**

Divide evenly into the 2 pans, and cook for 22-25 minutes or until a toothpick in the middle comes out clean.

Let cakes sit in the pans for about 3 minutes, then invert them onto wire racks, remove the wax paper, then invert then again and let cool completely.

Source: Fredellicious

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