This might just be the best homemade white cake I have ever tasted! This almond cream cake is light, moist and velvety, and is topped with a silky smooth whipped frosting that adds a lovely edge to the almond cake.
Ingredients
- 3 cups cake flour (345 grams) spoon & measure carefully
- 1 ½ cups granulated sugar
- 1 cup butter softened
- 3/4 cup egg whites plus 3 tablespoons
- 2 teaspoons baking powder
- 1 teaspoon almond extract
- 1 cup milk 2% milk
- ½ teaspoon salt
- ½ cup plus 2 tablespoons all purpose flour
- 1 ½ teaspoons almond extract
- 2 cups butter, softened
- 2 cups milk
- 2 cups granulated sugar
- Whole and sliced almonds for decorating
Instructions
- Beat the egg whites using a stand mixer with a whisk attachment for about 2 minutes until they are stiff and form peaks. Then pour the egg whites into another bowl and place them in the fridge to use later.
- Place the softened butter in the mixing bowl and cream the butter for about 2 minutes using the beater blade attachment until it is white in appearance.
- Add in the sugar to the butter and beat for about 2 minutes until fluffy.
- In a different bowl, combine the flour, salt and baking powder and set aside.
- In another bowl, combine the milk and almond extract.
- Add the flour mixture to the butter/sugar mixture alternately with the milk/almond extract mixture.
- Add in the stiffly beaten egg whites you had stored in the fridge to the cake batter and gently fold the egg whites in. Be keen not to over-mix at this point.
- Grease and flour two 9″ round cake pans, then pour the cake batter equally into the prepared cake pans.
- Bake the cakes at 350° for 25-27 minutes or until the top bounces back when you touch it.
- Allow the cakes to cool for about 10 minutes, then loosen the edges and remove them from the pans and transfer to a wire rack to cool completely.
- In a saucepan, whisk the flour into the milk over medium-low heat and keep stirring for about 15 minutes until it thickens to the consistency of mashed potatoes.
- Remove the pan from the heat and allow to cool to room temperature.
- Then stir in the almond extract.
- Using a food processor, process the white sugar for about a minute so the granules become finer.
- As the mixture is cooling, cream together the butter and processed sugar for about 5 minutes using a stand mixer with the whisk attachment until light and fluffy and no graininess left.
- Then add in the cooled flour mixture and continue beating for about 4 minutes until well mixed and looks like fluffy whipped cream.
- After the cakes are cooled, place one cake on a plate and spread frosting on top of it, then place the other cake on top of the frosted cake.
- Use the remaining frosting to frost the top and sides of the cake and decorate the sides and top with sliced and whole almonds.
- Serve and enjoy.
