You can find the original recipe from Williams-Sonoma:
In this case we changes it up and choose to use different frosting
- 2 cups unbleached all-purpose flour
- 1 Tbs. baking powder
- 1/2 tsp. salt
- 12 Tbs. (1 1/2 sticks) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 2 tsp. vanilla extract
- 1 tsp. almond extract
- 1 cup milk
- 5 egg whites, at room temperature
- 3/4 cup raspberry preserves, melted
- Raspberries (optional)
- 1 1/4 cups sliced almonds, lightly toasted and cooled
Preheat oven to 350ºF.
Start of with two 9 inches and 1 1/2 inches deep cake pans.
Butter and flour the cake pans.
In a medium bowl, sift 2 cups unbleached all-purpose flour .
Add 1 Tbs. baking powder .
Add 1/2 tsp. salt.
Mix all together.
Put 12 Tbs. (1 1/2 sticks) unsalted butter, at room temperature to a large bowl.
Use an electric mixer set on medium-high speed, beat the butter until light.
Gradually add 1 1/2 cups sugar.
Beat until well blended.
Beat in 1 tsp. almond extract
As well as, 2 tsp. vanilla extract.
Once you get a nice consistent blend, Reduce the speed to low.
Alternate adding from 1 cup milk.
And the flour mixture into the butter mixture
Work it until combined.
In a large bowl, use an electric mixer set on high speed, on 5 egg whites, at room temperature.
Beat egg whites until stiff peaks form.
Use a rubber spatula, gently fold the beaten egg whites into the batter.
Continue until it’s incorporated.
Divide the batter between the prepared pans; smooth top with the spatula.
Bake in oven for about 30 minutes at 350ºF.
Cakes are ready once a toothpick inserted into the centers comes out clean.
Transfer to racks and let cool in the pans for 10 minutes.
Use a sharp knife around the pan sides to loosen the cakes.
Invert onto racks and let cool completely.
You can find: Almond-Scented White Cake – Part 2