You can find the original recipe from Williams-Sonoma:
http://www.williams-sonoma.com/recipe/almond-scented-white-cake.html
In this case we changes it up and choose to use different frosting

Picture from Williams-Sonoma

Ingredients:

  • 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

Enjoy!