Classic White Celebratory Cake

Serves 8-10

Batter:

2 cups cake flour

2½ teaspoons baking powder

1½ cups granulated sugar

1½ sticks unsalted butter (at room temperature)

6 egg whites

½ cup whole milk

¼ cup cold water

1 tablespoon pure vanilla extract

½ teaspoon pure almond extract

½ teaspoon salt

 

Fluffy White Frosting:

1½ cups granulated sugar

½ cup water

6 egg whites (beaten)

¾ cup light corn syrup

1 tablespoon vanilla extract

¼ teaspoon salt

1. Preheat oven to 350° F.
2. To prepare batter, sift flour, baking powder, and salt in a bowl. In a separate bowl, combine sugar and butter, and beat with an electric mixer until light and fluffy. To butter mixture, gradually add egg whites. Add in vanilla and almond extracts. Slowly add half of flour mixture to wet mixture, beating continuously. Add milk and water. Gradually add remaining flour mixture. Mix until incorporated.
3. Pour batter into 2 greased and floured 9-inch round cake pans. Bake at 350° F for approximately 30 minutes. Insert a thin wooden skewer or toothpick into center of each cake, and if it comes out dry (or clean), cakes are done.
4. Place pans on a wire rack, and allow cakes to cool for approximately 5 minutes. Invert pans and gently remove cakes. Allow cakes to cool completely.
5. To prepare frosting, combine sugar, water, corn syrup, and salt in a saucepan and bring to a boil. Reduce heat, stirring frequently, until syrup begins thread stage (approximately 230° F on a candy thermometer - see TABLE 4. COOKING WITH SUGAR under Conversion Tables & More). Place egg whites in a bowl and beat with an electric mixer until peaks begin to form. Slowly drizzle syrup down side of bowl, beating continuously until mixture is light and fluffy. Mix in vanilla extract.
6. Evenly spread frosting on top of one cake. Layer other cake on top of cake with frosting. Ice entire cake.