White Cake 2
 
  • 6 egg whites, room temperature
  • 1 ½ cups (300 g) granulated sugar, divided
  • 1 cup (226 g) unsalted butter, softened
  • 2 teaspoons clear vanilla extract
  • ½ teaspoon almond extract
  • 2 ½ cups (300 g) cake flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup (240 ml) buttermilk, room temperature
  • Preheat the oven to 350°F. Grease and lightly flour 2 9-inch round cake pans; set aside.
  • In a large bowl, beat the egg whites with an electric mixer on medium speed until foamy. Gradually add ½ cup of the sugar while the mixer is running. Turn the mixer up to high-speed and whip the egg whites to soft peaks. Set aside.
  • In a separate large bowl, beat the butter and sugar together until light and fluffy, about 5 minutes. Beat in the vanilla and almond extracts.
  • Combine the flour, baking powder, and salt in a medium bowl. Stir with a whisk and add it to the butter mixture alternately with the buttermilk, beating well after each addition. Gently whisk ⅓ of the egg whites into the batter. Using a rubber spatula, gently fold in the remaining egg whites until well combined.
  • Divide the batter evenly between the prepared pans. Bake for 20-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Take care to not over-bake. Check the cake at 15 minutes to see how it is doing and judge the timing from there.
  • Cool for 10 minutes. Remove from pans and cool completely on a wire rack.
Source: https://www.bakedbyanintrovert.com/moist-white-cake/
recipes.blazingworld.com
© 2026 by Sarah Reitmeier