Prep 10 mins
Cook 27 mins
this was originally a recipe I got from a friend and I altered it so much that it became my own. Makes a very nice, moist cake or cupcakes. I like it best with homemade buttercream frosting.
- 9 tablespoons unsalted butter, softened
- 3⁄4 teaspoon salt
- 1 1⁄2 cups sugar
- 1⁄4 cup powdered sugar
- 4 teaspoons baking powder
- 3 cups flour
- 2 3⁄4 teaspoons vanilla
- 1⁄2 teaspoon almond extract
- 1 cup milk
- 4 egg whites
- preheat oven to 350.
- In small bowl, beat egg whites, 1/4 c milk, vanilla, and almond extract. Set aside.
- In another bowl, mix together dry ingredients (I use a stand mixer and think it is much easier for this recipe!).
- Add butter and 3/4 c milk to dry mixture.
- Mix on low speed until mixed well, scraping the sides of the bowl as necessary.
- Add egg white/milk/vanilla mixture slowly while mixing at low speed.
- Mix on low speed or by hand until well mixed.
- Bake 22 - 32 minutes until toothpick inserted into center comes out clean.
- BE CAREFUL! This cake does not brown as much as most cakes so be careful NOT to overbake!
- Wait until completely cooled before frosting.
lets talk about what we really want to know. texture is slightly heavier than angel food yet it has a nice moistness to the cake. a very durable for decorating. holds together well yet still has a softness. it really reminds me of a slight angel food flavor. considering the good angel food recipes contain almond and vanilla this makes sense. this cake would hold up well satcked or for use with fondant. my wife is an angel food nut and she really enjoyed cake. i used for her birthday cake and will make again. i think this would be a great cake for a fruit filling and whipped cream or meranque. definately recommend standing mixer or prep time will be longer. do not worry about over mixing this one.
I gave it 2 starts only because it had a decent flavor...the texture was terrible. I was expecting a light and fluffy white cake....this was dense and heavy...not at all what I was looking for.
Made for PAC spring 2008. This turned out really nicely, but it was very heavy for a cupcake. It would work better as a layer cake. With that said my family did really enjoy it!! I halved the recipe and got 24 perfect mini cupcakes, they took 10 mins in my oven. You really do have to use the toothpick trick, because they do not look done. I iced them with a cream cheese icing, and then my family devoured them!!