Ingredients
The following ingredients have 4 Servings
- 1/2 cups whole milk (room temperature)
- 3 large egg whites (room temperature)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup + 2 tablespoons cake flour
- 3/4 cup + 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter (softened but still cool)
Instruction
- Preheat oven to 350°. Spray a 9-inch round cake pan with non-stick cooking spray; line the bottom with parchment or waxed paper round. Spray the paper rounds and sides of pan with non-stick cooking spray with flour.
- In a small mixing bowl, combine milk, egg whites, vanilla extract, and almond extract; set aside
- Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.
- Add all but 1/4 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/4 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.
- Spread batter evenly in prepared cake pan. Bake 23 to 25 minutes until a toothpick inserted in the center comes out clean,
- Let cake rest in the pan for 3 minutes. Loosen from sides of pan with a knife, if necessary, and invert onto a wire rack. Reinvert onto an additional wire rack. Let cool completely, about 1 1/2 hours.
