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Tender White Cake

Source of Recipe


Queen Guinevere Cake Flour



List of Ingredients



• 2¾ cups Queen Guinevere Cake Flour
  
• 1½ cups plus 2 Tbsp sugar (superfine sugar is best)
  
• 1 Tbsp baking powder
  
• ¾ tsp salt
  
• ¾ cup (12 Tbsp) unsalted butter, softened
  
• 4 large egg whites, plus 1 whole large egg
  
• 1 cup full-fat vanilla yogurt (or) 1 cup whole milk
  
• 2 tsp vanilla extract
  
• 2 tsp almond extract
  






Instructions



1. Mix all the dry ingredients for 2 minutes on slow speed to blend and aerate. Add the soft butter and mix into a paste. Add the egg whites, then the whole egg, beating after each addition to begin building the structure of the cake. Scrape down the sides and the bottom of the bowl periodically.
   
   
2. In a small bowl, mix the yogurt (or milk) with the vanilla and almond extracts. Add that mixture, a third at a time, to the egg mixture. Beat 1 or 2 minutes after each addition, until fluffy, scraping the sides and bottom of the bowl.
   
   
3. Pour the batter into greased and floured or parchment-lined pans (two 8- or 9-inch pans; one 9- x 13-inch pan; or 20 to 24 cupcakes). Bake the cake(s) in a preheated 350° oven 25 to 30 minutes, for 8- or 9-inch pans; 23 to 26 minutes for 9- x 13-inch pan; or 20 minutes for cupcakes. Remove from oven and cool.
   
   
   Frosting Suggestions:
   A simple buttercream or layer of whipped cream and strawberries complements this cake nicely.