It’s a slightly dense, slightly fluffy cake flavored with almond extract. I do not include the recipe for the frosting because it (unfortunately) separated and I didn’t think it was good enough for the blog. This cake is amazing, however and would be perfect with some whipped cream and fruit or a light, fluffy frosting.
Ingredients: Cake (I got it from The Perfect Cake but I use almond extract instead of vanilla)
1 and 1/2 plus 2 tablespoons pre-sifted cake flour
1 and 3/4 teaspoon baking powder
1/8 teaspoon salt
4 egg whites, room temperature
1 cup granulated sugar
1/2 cup unsalted butter (1 stick)
1 teaspoon almond extract
1/2 cup whole milk
Recipe: Cake Preheat oven to 375F and make sure there is a shelf on the bottom rack of the oven. Grease, line with parchment paper, grease again, and flour two 8×8 pans.
Sift together flour, baking powder, and salt into a bowl. Set aside.
In a large mixing bowl, whip egg whites until foamy, then add 1 tablespoon of the measured sugar and whip until stiff but not dry.
In another large bowl beat butter until soft. Add remaining sugar and cream until completely blended into a granular paste. Beat in almond extract. With mixer on low speed, alternatively add the flour and milk to the butter-sugar mixture, beginning and ending with flour.
With a rubber spatula fold egg whites into the batter, using a light touch.
Divide batter between cake pans and bake for 20-25 minutes or until a toothpick comes out clean. Cool the layers in their pans on a wire rack for ten minutes. Then invert on the wire rack and cool completely.