White Cake
Ingredients:
3 cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
2 cups granulated sugar
1 cup unsalted butter softened
2 teaspoons vanilla extract
½ teaspoon almond extract (optional)
1 cup whole milk room temperature
5 large egg whites room temperature
Instructions:
Preheat oven to 350°F. Lightly grease two 8-inch round pans with baking spray or butter and flour, then line the bottoms with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl with a hand mixer or stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 30 seconds. Add the sugar and beat until light and fluffy, about 3 minutes.
Add the egg whites, one at a time, mixing until incorporated well before adding the next. Stop and scrape the bowl down occasionally. Add the extracts and beat until fluffy, about 30 seconds.
With the mixer on low, add a third of the flour mixture followed by half of the milk. Repeat with another third of the flour, the remaining milk, finally ending with the remaining flour.
Scrape down the bowl and ensure the batter is well mixed. Divide the batter among the prepared cake pans.
Bake for 35 to 40 minutes or until the centers spring back when gently pressed. Let the cakes cool completely in the pans set on wire cooling racks. Once cooled, invert the cakes onto the racks and remove the parchment paper.