- 2 1/4 cups cake flour
- 1 cup milk at room temperature-Skim
- 6 large egg whites at room temperature
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 1 3/4 cups granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon table salt
- 1 1/2 sticks unsalted butter, softened but still cool
- Heat oven to 350 degrees. Prepare two 8-inch cake pans.
- Make sure milk and eggs are room temperature.
- Pour milk (I used skim) , egg whites, and extracts into medium bowl and mix with fork until blended.
- Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter, cut into cubes and continue beating on low for about 1-2 minutes.
- Add all but 1/2 cup of milk mixture to flour mixture and beat at medium speed for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat for about 1 minute.
- Pour batter evenly between two prepared cake pans.
- Bake until toothpick inserted in the center comes out clean, 27 to 30 minutes.
- Allow cake to cool to room temperature.
- Frost cakes with favorite frosting.
- Just barely adapted from epicurious, taken from Cooks Illustrated.
AEeek. Haven't tried that one, but I've done...and LOVED sweetopolita's fluffy vanilla cake. It's a similar method, I follow it to a T and it never fails.
Sometimes I feel like my cake turns out gummy on the bottom if my butter is too soft. I guess it could be considered dense when that happens.
Hope that helps:/
AI used this recipe for the first time the other day and again today, and it came out very well. The only difference I made was to use whole milk as that's what I bake with and had on hand. I'm not sure what could've gone wrong??
AAh ha. Totally didnt see the recipe called for skim. I always use whole anytime a recipe calls for milk. Need that fat!
Glad it worked out.
Glad to hear of successful trys! Makes me wanna try again! It looks and sounded like an AMAZING white cake. Was def bummed when it didnt turn out! I even went out and bought Skim milk just for this recipe! LOL