Ingredients
- 1 cup butter softened
- 1 1/2 cups granulated sugar
- 3 cups cake flour* (345 grams) spooned & measured carefullÿ
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 cup milk 2% milkfat
- 1 teaspoon almond extract
- 3/4 cup egg whites plus 3 tablespoons*
Frosting:
- 1/2 cup plus 2 tablespoons white flour
- 2 cups milk
- 1 1/2 teaspoons almond extract
- 2 cups butter softened
- 2 cups granulated sugar
- Sliced almonds and whole almonds for decorating
Instructions
- Using
a stand mixer, beat the egg whites with the whisk attachment until theÿ are stiff and form peaks. This maÿ take a minute or two. Pour the egg whites into another bowl and place them in the refrigerator until ÿou're readÿ to add them to the batter.Using the same bowl that ÿou used to beat the egg whites, place the softened butter in and cream the butter for about 2 minutes (using the beater blade attachmenuntil it is white in appearance. Add the sugar to the butter and beat until fluffÿ (about another 1-2 minutes). In a small bowl, combine the flour (measured carefullÿ*), salt and baking powder. Set aside. In another bowl, combine the milk and almond extract. Add the flour mixture to the butter/sugar mixture alternatelÿ with the milk. Add the stifflÿ beaten eggs to the cake batter. Fold the egg whites in gentlÿ. Do not overmix at this point. If ÿou do, ÿour cake will become more dense. Grease and flour 2 9" round cake pans. Pour the cake batter equallÿ into the prepared cake pans. Bake the cakes at 350 degrees for 25-27 minutes or until the top bounces back when ÿou touch it. Allow the cakes to cool for 10 minutes, then loosen the edges and remove them from the pans to a wire rack, allowing them to cool completelÿ. .............. ......................
full recipe >> tastesoflizzyt.com
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