Dessert

White Almond Cream Cake

Name: White Almond Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 45 min
Yield: 8 servings
Cuisine: american
Ingredients: 3 cup cake flour sifted; 1.75 cup granulated sugar; 3 tsp baking powder; 0.5 tsp salt; 1 cup unsalted butter softened, at room temperature; 1 cup whole milk at room temperature; 3 pcs egg white from large eggs, at room temperature; 0.5 cup whole milk at room temperature; 1 tsp almond extract

This white almond cake is exceptionally moist and tender with a delicate almond flavor. It's a simple, elegant dessert perfect for celebrations or a special treat.

An original recipe by Forkin

Total time: 1 hr 45 min
Serves: 8
Difficulty: Medium
Per serving: 580 kcal

Vegetarian

Allergen information: may contain eggs, En:Nuts, gluten, milk, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

batter

3 cupcake flour, sifted
1.75 cupgranulated sugar
3 tspbaking powder
0.5 tspsalt
1 cupunsalted butter, softened, at room temperature

first milk addition

1 cupwhole milk, at room temperature

wet ingredients

3 pcsegg white, from large eggs, at room temperature
0.5 cupwhole milk, at room temperature
1 tspalmond extract

Equipment

9-inch round cake pan · spatula · wire rack · mixing bowl · oven · sifter · stand mixer

The method

Step by step

1
Preheat your oven to 175°C (350°F) and grease and flour two 9-inch round cake pans.
About 5 min
Cook’s note: For easy removal, you can also line the bottom of the pans with parchment paper.
2
In the bowl of a stand mixer or a large mixing bowl, sift together the cake flour, granulated sugar, baking powder, and salt.
About 2 min
Cook’s note: Sifting is crucial for a light and airy texture, so don't skip this step.
3
Add the softened butter and the first portion of milk to the dry ingredients.
About 1 min
4
Mix on low speed until the ingredients are just combined, then increase the speed to high and beat for one minute until the mixture is pale and thick.
About 2 min
Cook’s note: This reverse creaming method helps create a very fine, tender crumb.
5
Stop the mixer and use a spatula to scrape down the sides and bottom of the bowl.
About 1 min
6
In a separate medium bowl, whisk together the egg whites, the remaining milk, and the almond extract until just combined.
About 1 min
7
With the mixer on low speed, gradually pour the egg white mixture into the batter in three additions.
About 1 min
8
Once all the liquid is added, increase the speed to high and beat for one minute until the batter is smooth, light, and fluffy.
About 1 min
Cook’s note: Be careful not to overmix; stop as soon as the batter is smooth.
9
Divide the batter evenly between the two prepared cake pans and smooth the tops with a spatula.
About 1 min
10
Bake for 25 to 30 minutes, or until a wooden skewer inserted into the center comes out clean.
About 30 min
11
Let the cakes cool in their pans on a wire rack for 10 minutes.
12
Carefully invert the cakes onto the wire rack, remove the pans, and let them cool completely before frosting.
About 1 hr
Cook’s note: Ensure cakes are fully cooled to prevent the frosting from melting.

Per serving

Nutrition

49%Score

Calories: 579.8kcal
Protein: 7.8g
Carbs: 82.1g
Fat: 25g
Fibre: 1.3g
Sugar: 46.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store unfrosted layers wrapped in plastic at room temperature, or frosted cake in an airtight container.