White Almond Cream Cake

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材料

作り方

手順

1. 1

   Preheat your oven to 175°C (350°F) and grease and flour two 9-inch round cake pans.

   約5 分

   調理のヒント： For easy removal, you can also line the bottom of the pans with parchment paper.

2. 2

   In the bowl of a stand mixer or a large mixing bowl, sift together the cake flour, granulated sugar, baking powder, and salt.

   約2 分

   調理のヒント： Sifting is crucial for a light and airy texture, so don't skip this step.

3. 3

   Add the softened butter and the first portion of milk to the dry ingredients.

   約1 分

4. 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.

   約2 分

   調理のヒント： This reverse creaming method helps create a very fine, tender crumb.

5. 5

   Stop the mixer and use a spatula to scrape down the sides and bottom of the bowl.

   約1 分

6. 6

   In a separate medium bowl, whisk together the egg whites, the remaining milk, and the almond extract until just combined.

   約1 分

7. 7

   With the mixer on low speed, gradually pour the egg white mixture into the batter in three additions.

   約1 分

8. 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.

   約1 分

   調理のヒント： Be careful not to overmix; stop as soon as the batter is smooth.

9. 9

   Divide the batter evenly between the two prepared cake pans and smooth the tops with a spatula.

   約1 分

10. 10

    Bake for 25 to 30 minutes, or until a wooden skewer inserted into the center comes out clean.

    約30 分

11. 11

    Let the cakes cool in their pans on a wire rack for 10 minutes.

12. 12

    Carefully invert the cakes onto the wire rack, remove the pans, and let them cool completely before frosting.

    約1 時間

    調理のヒント： Ensure cakes are fully cooled to prevent the frosting from melting.