I tried out another cake recipe! This one was different from the first one, but still really good. Mom and I agreed that this would be the perfect cake recipe for petits fours. Maybe I will try out that assumption soon!
I made a 2 layer 4 inch round cake, and cupcakes. Both tasted good.
This recipe came together quickly and stayed fresh longer than the fluffy white cake I posted about a couple of weeks ago. Not sure why, but the fluffy white cake is better eaten within a couple days, whereas this recipe seemed almost better after a day or two.
- 2¼ cups cake flour
- 1 cup milk, at room temperature (I used whole, but the original said you could use skim)
- 6 large egg whites, at room temperature
- 2 tsps almond extract
- 1 tsp vanilla extract
- 1¾ cups sugar
- 4 tsps baking powder
- 1 tsp salt
- 1½ sticks butter, softened (unsalted)
- Preheat oven to 350 degrees. Lightly grease two 8-inch cake pans, or line cupcake pan.
- In a large glass measuring cup beat together milk, egg whites, and extracts.
- In the bowl of a stand mixer, combine cake flour, sugar, baking powder, and salt. Add butter, cut into cubes and continue beating on low for about 1-2 minutes.
- Add all but ½ cup of milk mixture to flour mixture and beat at medium speed for 1½ minutes.
- Add remaining ½ cup of milk mixture and beat for about 1 minute.
- Pour batter into prepared pans.
- Bake until toothpick inserted in the center comes out clean, 27 to 30 minutes (less time if baking cupcakes).
- Frost with favorite icing and enjoy!
I got this recipe from i am baker: The Perfect White Cake. I follow her blog, and she always has really creative decorating ideas. I imagine her most popular cake is her rose cake, but her other cakes are really pretty too.
See where I am linking up to here!