Ingredients: |
Ingredients: 1 c salted butter, softened 1 1/2 c sugar 2 t almond extract 3 1/2 c cake flour 4 t baking powder 1/2 t salt 6 large egg whites, room temp 1 1/2 c milk, room temp
FROSTING 1 1/2 c softened butter 2 t almond extract 4 c powdered sugar 1 T milk
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Directions: |
Directions:Grease 3 9" pans. Line bottom w parchment paper. Preheat oven to 350º.
In a large mixing bowl, use a hand mixer to cream the butter and sugar together. Beat in almond extract.
Use a fork to combine the eggs and milk together in a bowl or 2 c liquid measuring cup. Set aside.
In another mixing bowl, stir together cake flour, baking powder and salt.
Add 1/3 of the dry ingredients to the butter mixture and mix until just combined. Add in half of the milk mixture and combine. Add in another 1/3 of the dry ingredients until combined, followed by the remaining milk mixture. Add in remaining dry ingredients and mix with hand mixer until just combined, using a rubber spatula to scrape the sides and bottom to make sure everything is mixed in.
Divide the batter among the 3 prepared pans. Bake at 350 for 25-30 minutes. Let sit in pans for 5 minutes and then transfer to a wire rack to cool completely before layering and frosting.
FROSTING Use a hand mixer to whip the softened butter and almond extract together. Slowly add in powdered sugar, about 1 cup at a time. Thin out with milk if it gets too thick.
Lemon curd or raspberry jam make excellent fillings, or just use the frosting. |