BASIC CAKE AND FROSTING RECIPES
My goal for this cake was the perfect crumb. I wanted a cake that was sturdy, moist, but easy to work with when carved and manipulated. The final result is all those things and delicious!
3 cups cake flour
½ teaspoon salt
1 tablespoon baking powder
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
1 cup milk, at room temperature
1¼ teaspoons clear vanilla extract
¼ teaspoon almond extract
5 large egg whites, at room temperature
1. Set a rack in the center of the oven, then preheat the oven to 350°F. Prepare two 8-inch round cake pans as directed.
2. Sift together the cake flour, salt, and baking powder into a large bowl and set it aside.
3. In a standing mixer using the paddle attachment or in a large bowl, cream the butter and sugar on medium speed for about 2 minutes, or until light and fluffy.
4. In a large measuring cup, combine the milk, vanilla, and almond.
5. Add one-third of the flour mixture to the butter mixture and blend on a low speed for about 30 seconds. Add one-half of the milk mixture and blend until just combined. Add in half of the remaining flour mixture and blend until just combined. Add the remaining milk mixture, blend for a few seconds, then the remaining flour mixture and blend at low speed until the ingredients are just incorporated.
6. Pour the batter into a large bowl and clean the stand mixer bowl. Switch in the whisk attachment.
7. Add the egg whites and beat them on medium to medium-high speed to firm peak stage.
(When the whisk is held sideways, the peaks will hold and the ridges will be distinct. It’s okay if the tips of the peaks fold back on themselves.) Then gently fold the egg whites into the cake batter.
8. Transfer the batter to the prepared cake pans. Place the cakes on the center rack of the oven and bake them for 20 to 26 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the pans cool for 5 to 10 minutes. Carefully remove cakes and set them on wire racks until they reach room temperature.