White Snack Cake

• Vegetarian

• Refrigerated

  • 4 Egg

• Baking & Spices

  • 1/4 tsp Almond extract, pure
  • 2 tsp Baking powder
  • 1 1 1/2 cups (180g cups Cake flour
  • 1 cup Granulated sugar
  • 1 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter
  • 1/2 cup Whole milk

Found on iambaker.net

Description

Ingredients

• 1/2 cup (113g) butter, softened
• 1 cup (200g) granulated sugar
• 1 1/2 cups (180g) cups cake flour
• 2 teaspoons baking powder
• 1/2 cup (123g) whole milk, room temperature
• 1 teaspoon vanilla extract
• 4 egg (160g) whites, room temperature
• 1/4 teaspoon pure almond extract (optional)

Directions

• Preheat oven to 350°. Prepare 8x8 square pan with butter and flour or baking spray.
• Beat butter at medium speed with a hand-held mixer until creamy, roughly 3-4 minutes.
• Gradually add sugar, beating until light and fluffy.
• Stir together milk and vanilla. (If you are adding almond extract, add it here)
• Sift together flour and baking powder; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
• Beat egg whites at medium speed until stiff peaks form; gently fold into batter. Pour batter into prepared pans.
• Bake at 350° for 35-38 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan on wire rack for 10 minutes.
• Optional: Cover with white frosting.