This cake is very moist and has a very tender, light crumb. I'll definitely be making it again!
Ingredients
8 Tbsp butter, room temp
1½ c granulated sugar
2 c cake flour
1 Tbsp baking powder
½ tsp salt
½ c blanched almonds
5 large egg whites
1 c whole milk
2 tsps vanilla extract
1½ tsps almond extract
Method
Oil and line two 6" pans or two 9" pans. Set aside.
In the bowl of your stand mixer, combine the butter and sugar. Cream together on medium-high speed until very light and fluffy, about ten minutes. Make sure to scrape the sides of the bowl occasionally in this time.
Meanwhile, in the bowl of your food processor, combine the flour, baking powder, salt, and blanched almonds. Process for about 2-3 minutes until very uniform and the nuts are a fine powder.
In a small bowl, whisk together the egg whites, milk, vanilla and almond extract.
When the butter and sugar has creamed completely, stir in ⅓ of the dry mixture on low speed. Scrape down the sides of the bowl and add ½ of the milk, mixing just until combined. Continue adding and scraping down the bowl in this pattern, ending with the last ⅓ of the dry mix.
Divide evenly for the two pans and bake until a toothpick inserted in the center of the cake comes out with just a few crumbs attached, about 30-35 min.
Cool cake in pans for 10 minutes on a rack, then remove from pans onto a sheet of plastic wrap. Wrap well and refrigerate until completely chilled, ideally overnight, before proceeding.