Winter White Cake
Makes two 9″ round cake layers
1 cup whole milk, room temperature
6 large egg whites, room temperature
2 teaspoons almond extract
1 teaspoon vanilla extract
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2 1/4 cups cake flour, plus more for dusting pans
1 3/4 cups granulated sugar
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter, softened but still cool
1 cup whole milk, room temperature
6 large egg whites, room temperature
2 teaspoons almond extract
1 teaspoon vanilla extract
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2 1/4 cups cake flour, plus more for dusting pans
1 3/4 cups granulated sugar
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter, softened but still cool
Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended. Set aside so they have time to come to room temperature.
Set oven rack in middle position. Preheat to 350ยบ.
Coat two 9-inch round removable bottom cake tins with butter and dust with flour. If using standard cake tins, line bottom with parchment paper for easier removal.
Sift cake flour, sugar, baking powder, and salt into the bowl of a stand mixer and mix slowly for a bit to blend.
Add butter a tablespoon at a time. Continue beating at slow speed until mixture resembles moist crumbs.
Add half of the milk/egg white mixture and beat at medium speed for 1-2 minutes.
Add remaining milk/egg white mixture and mix on medium speed for about a minute. Scraping the sides of the bowl as necessary.
Divide batter evenly between two prepared cake pans. Using an offset spatula, spread batter to pan walls and smooth tops.
Arrange pans at least 3 inches from the oven walls and 3 inches apart. If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Let cakes rest in pans for a few minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert and let cool completely.