This is my variation of a recipe I found on iambaker.net. Makes two 8″ round cakes or 24+ cupcakes.
- 246 grams general purpose flour (2.25 cups)
- 34 grams corn starch (4.5 Tablespoons)
- 1 cup evaporated milk
- 6 large egg whites at room temperature
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract (clear will keep the cake white)
- 1 3/4 cup granulated sugar (415 grams)
- 4 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup sour cream
- Preheat the oven to 350 degrees.
- In a mixer, mix the milk, egg whites, and extracts.
- In a bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the sour cream to the dry ingredients and mix together until crumbly.
- Add all but about 1/2 cup of the egg mixture to the mixer and mix for 30 – 45 seconds.
- Add the remaining egg mixture and mix for another 30 seconds until smooth.
- Grease and flour (or use Cake Goop) cake pans.
- Pour mixture into cake pans.
- Bake on the middle rack in the oven for 35 – 40 minutes.
- Turn the pans 180 degrees and swap left for right after 15 – 20 minutes to ensure they cook evenly.
- Cakes are done when they are slightly brown around the edges and a toothpick pushed into the center comes out dry or with small, dry cake crumbs attached.
- If you are making cupcakes, cut the times in half.
- Place the cake pans on a cooling rack and remove the cakes when the pans are cool enough to touch with bare hands but still warm.
- 1 cup softened butter (room temperature)
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 32 oz (1 bag) of confectioners sugar (powdered sugar)
- If using unsalted butter, add a pinch of salt
- Beat the butter for 3 minutes until smooth.
- Beat in the extracts.
- Add the sugar slowly
- The mixture will become very thick and almost impossible to beat.
- Add 6 – 7 tablespoons of milk (add 1 tablespoon at a time until the frosting mixes easily.
- Whip frosting for several minutes.
- For super airy and easy to spread frosting, transfer to a food processor and mix on low speed for 5 minutes.