Alice's White Cake
Alice's White Cake recipe
Yield
24 servingsPrep
20 minCook
30 minReady
1½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
|
|
| 1 ½ | cups |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | teaspoon |
almond extract
|
*
|
| 2 ¾ | cups |
cake flour
|
|
| ½ | teaspoon |
salt
|
|
| 4 | teaspoons |
baking powder
|
|
| 1 | cup |
milk
|
|
| 4 | large |
egg whites
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
|
|
| 355 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 2.5 | ml |
almond extract
|
*
|
| 651 | ml |
cake flour
|
|
| 2.5 | ml |
salt
|
|
| 2E+1 | ml |
baking powder
|
|
| 237 | ml |
milk
|
|
| 4 | each |
egg whites
|
|
Directions
Preheat oven to 350℉ (180℃).
Cream butter until light; gradually add 1 cup sugar and cream until light and fluffy.
Add vanilla and almond extracts.
Sift dry ingredients and add alternately with milk.
Beat egg whites until frothy; add ½ cup sugar and beat until stiff and shiny.
Fold egg whites into batter.
Pour batter into 2 greased and floured 9 inch cake pans.
Bake in preheated oven for 25 to 30 minutes or cake tests done.
Cool completely before serving.
