"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

The Perfect White Cake Recipe

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This recipe for The Perfect White Cake, by , is from Lora's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Lora Conner

Category:
Category:

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


Directions:
Directions:
Grease 3 9" pans. Line bottom w parchment paper. Preheat oven to 350.

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.

 

 

 

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