King Arthur Tender White Cake

By efriend

Ingredients

• CAKE
• CAKE
• CAKE
• 326 326g 326g King Arthur Unbleached Cake Flour Blend
• 326 326g 326g King Arthur Unbleached Cake Flour Blend
• 326 326g 326g King Arthur Unbleached Cake Flour Blend
• 333 333g 333g sugar; superfine sugar is best
• 333 333g 333g sugar; superfine sugar is best
• 333 333g 333g sugar; superfine sugar is best
• 1 1 1 Tablespoon baking powder
• 1 1 1 Tablespoon baking powder
• 1 1 1 Tablespoon baking powder
• 3/4 3/4 3/4 teaspoon salt
• 3/4 3/4 3/4 teaspoon salt
• 3/4 3/4 3/4 teaspoon salt
• 170 170g 170g unsalted butter, softened
• 170 170g 170g unsalted butter, softened
• 170 170g 170g unsalted butter, softened
• 4 4 1 large eggs whites plus 1 whole large egg
• 4 4 1 large eggs whites plus 1 whole large egg
• 4 4 1 large eggs whites plus 1 whole large egg
• 227 227g 227g full-fat vanilla yogurt or 227g whole milk
• 227 227g 227g full-fat vanilla yogurt or 227g whole milk
• 227 227g 227g full-fat vanilla yogurt or 227g whole milk
• 2 2 2 teaspoons vanilla extract
• 2 2 2 teaspoons vanilla extract
• 2 2 2 teaspoons vanilla extract
• 1 1 1 teaspoon almond extract
• 1 1 1 teaspoon almond extract
• 1 1 1 teaspoon almond extract

Details

Servings 10

Preparation

Step 1

Preheat the oven to 350°F. Prepare two 8" x 2" or 9" x 2" round pans; a 9" x 13" pan; or 2 standard cupcake pans (20 to 24 cupcakes) by greasing and flouring; or lining with parchment, then greasing the parchment. Note: Make sure your 8" round pans are at least 2" deep; if they're not, use one of the other pan options.
Mix all of the dry ingredients on slow speed to blend. Add the soft butter and mix until evenly crumbly, like fine damp sand. It may form a paste, depending on the temperature of the butter, how much it's mixed, and granulation of the sugar used.
Add the egg whites one at a time, then the whole egg, beating well after each addition to begin building the structure of the cake. Scrape down the sides and bottom of the bowl after each addition.
In a small bowl, whisk the yogurt (or milk) with the vanilla and almond extracts. Add this mixture, 1/3 at a time, to the batter. Beat 1 to 2 minutes after each addition, until fluffy. Be sure to scrape down the sides and bottom of the bowl.
Pour the batter into the prepared pans. Bake for 25 to 30 minutes for 8" or 9" rounds; 23 to 26 minutes for a 9" x 13" x 2" sheet cake; or 20 minutes for cupcakes. A toothpick or cake tester inserted into the center will come out clean when done. Remove from the oven, remove from the pan, if desired (not advisable for a 9" x 13" sheet cake), cool on a rack, and frost.
Yield: Two 8" or 9" round layers; one 9"x 13" x 2" sheet cake, or 20 to 24 cupcakes.
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