The Perfect White Cake

• Vegetarian

• Refrigerated

  • 6 Egg whites, large

• Baking & Spices

  • 2 tsp Almond extract
  • 4 tsp Baking powder
  • 2 1/4 cups Cake flour
  • 1 3/4 cups Granulated sugar
  • 1 tsp Table salt
  • 1 tsp Vanilla extract

• Dairy

  • 1 1/2 sticks Butter, unsalted
  • 1 cup Milk

Found on iambaker.net

Description

Ingredients

• 2 1/4 cups cake flour
• 1 cup milk *at room temperature*
• 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

Directions

• 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|http://www.epicurious.com/recipes/member/views/COOKS-ILLUSTRATED-WHITE-LAYER-CAKE-50017374], taken from Cooks Illustrated.