Moist White Cake
A white cake
to scratch that is really mellow, with a sweet texture and so delicious with
this wedding cake flavor.
Ingredients
- 1 1/2 cups sugar
- 3 1/2 cups cake flour
- 1/2 teaspoon salt
- 6 large egg whites room temperature
- 2 teaspoons almond extract
- 4 teaspoons of baking powder
- 1 cup salted butter softened
- 1 1/2 cups milk room temperature
Instructions
First, Grease
three 9-inch pans. Line the bottom with parchment paper. Preheat oven to 350
degrees F.
Then, In a
large bowl, mix butter and sugar with a hand mixer. Beat the almond extract.
Use a fork
to mix the eggs and milk in a bowl or liquid measuring cup. Put aside.
In another
bowl, mix cake flour, baking powder and salt.
Add 1/3 of
the dry ingredients to the butter mixture and mix until everything is well
mixed.
Add in half of the milk mixture and mix. Add another 1/3 of the dry
ingredients until the mixture is combined, followed by the rest of the milk
mixture. Add the rest of the dry ingredients and mix with the hand mixer until
everything is well mixed, using a rubber spatula to scrape the sides and bottom
to make sure everything is mixed.
Divide the
dough into the three prepared mussels. Bake at 350 for 25 to 30 minutes. Let
stand in saucepans for 5 minutes, then transfer to a rack to cool completely
before depositing and frosting.
Happy
Cooking Time.
