Ingredients
- 6 egg whites
- 1 and 1/2 cups granulated sugar divided
- 1 cup unsalted butter softened
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 2 and 3/4 cups cake flour
- 1 tablespoon baking powder
- 1 /2 teaspoon salt
- 1 cup buttermilk
Preparation
Step 1
InstructionsPreheat the oven to 350°F.
Grease and lightly flour 2 9-inch or 3 8"round cake pans; set aside.
In a large bowl, beat the egg whites with an electric mixer on medium speed until foamy.
Gradually add 1/2 cup of the sugar while the mixer is running. Turn the mixer up to high-speed and whip the egg whites to soft peaks. Set aside.
In a separate large bowl, beat the butter and sugar together until light and fluffy, about 5 minutes. Beat in the vanilla and almond extracts.
Combine the flour, baking powder, and salt in a medium bowl.
Stir with a whisk and add it to the butter mixture alternately with the buttermilk, beating well after each addition.
Gently whisk 1/3 of the egg whites into the batter. Using a rubber spatula, gently fold in the remaining egg whites until well combined.
Divide the batter evenly between the prepared pans.
Bake for 20-30 minutes for 9" or 8" for 12-15 minutes (done at 13 in my convection oven) or until a toothpick inserted into the center comes out with a few moist crumbs. Take care to not over-bake. Check the cake at 15 minutes to see how it is doing and judge the timing from there.
Cool for 10 minutes. Remove from pans and cool completely on a wire rack.
Make ahead tipWrap baked and cooled cake layers tightly in plastic wrap and store them in the refrigerator. Assemble and frost the cake within 2 days.Once the cake has been assembled, cover it and keep it stored in the refrigerator for up to three days. Bring it to room temperature just before serving.The frosted cake can be frozen for up to 2 months. Thaw it overnight in the refrigerator and let it come to room temperature just before serving.