Almond Vanilla Cake

This Almond Vanilla Cake combines the richness of butter and the delicate flavors of vanilla and almond, creating a moist and fluffy dessert that's perfect for any occasion. The cake's light texture is enhanced by the use of egg whites, making it a delightful treat that balances traditional baking techniques with a subtle twist of flavor. Ideal for those who appreciate classic flavors with a hint of creativity.

Ingredients:

• ½ cup (113g) butter, softened
• 1 cup (200g) granulated sugar
• ½ cup (123g) whole milk, room temperature
• 1 teaspoon vanilla extract
• ¼ teaspoon pure almond extract, optional
• 1½ cups (180g) cake flour
• 2 teaspoons baking powder
• 4 large (120g or 4 ounces) egg whites, room temperature

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add in the whole milk, vanilla extract, and almond extract (if using), mixing until well combined.
4. In a separate bowl, whisk together the cake flour and baking powder.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. In another bowl, whip the egg whites until soft peaks form. Gently fold the egg whites into the cake batter, being careful not to deflate them.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.