White Almond Cake W Recipes

WHITE ALMOND CAKE - VERSATILE

Steps:

• Measure sifted flour, baking powder, and salt; sift together three times.
• In a mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, and continue beating only until meringue will hold up in soft peaks.
• Cream butter. Gradually add remaining 1 cup sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth.
• Mix in flavorings. Add meringue, and beat thoroughly into batter.
• Preheat oven to 350 F.
• Spread batter into your chosen size form lined with parchment paper - see below.
• 15 x 10 x 1 inch pan bake for 30-35 min, or 2 x 9 inch round pans, bake at 30-35 min, or 3 x 8 inch round pans, bake at 25-30 minute.
• Cool cake, after 10 min remove cake from pan(s) and finish cooling on a wire rack.

WHITE ALMOND CAKE

Steps:

• Preheat oven to 325 degrees. Grease and flour 3 round cake pans.
• Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain.
• Pour the batter into the prepared cake pans, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes-30 minutes. Allow to cool before frosting.
• In a medium saucepan, whisk one cup of milk with 5 tablespoons of flour. Heat over medium until the mixture begins to sputter, whisking constantly. Continue to stir as the mixture thickens. You will know it's done when it reaches the consistency of thick cake batter (This took only a couple of minutes for me, but it can take longer). Stir in 1 teaspoon vanilla extract 1 teaspoon almond extract, and a pinch of salt, and set aside to cool completely.
• In the bowl of a stand mixer fitted with a whisk attachment, or using a hand-held mixer, beat 2 sticks of softened butter (1 cup) with 1¼ cups of granulated sugar until light, fluffy, and white in color, about 3 solid minutes of beating on medium-high speed. You want the sugar to be totally incorporated and dissolved into the butter. If it's a little gritty, don't worry. The sugar will dissolve at the frosting sets.
• Be sure that the milk/flour mixture has completely cooled, and add it to the butter/sugar mixture. Beat all ingredients for about 1 minute on high-speed, scraping down the bowl halfway, until they are smooth and well blended. The frosting should be as light and fluffy as whipped cream.

WHITE ALMOND SOUR CREAM WEDDING CAKE

Steps:

• Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.
• Add the remaining ingredients and beat on medium speed for 2 minutes.
• Pour into greased and floured cake pans, filling each pan a little over half full.
• Lightly tap cake pans on counter to bring air bubbles to top.
• Bake in preheated 325° F oven until cake tests done.
• Baking time varies according to the size and depth of pans being used.
• I used Wilton's Bake Even Strips on my cake pans to ensure a level-topped cake which required absolutely no trimming-- I highly recommend these, or good quality professional baking pans.
• In 2" deep pans, this recipe makes:.
• One 14" round and one 6" round.
• or One 16" round.
• or One 12" round and one 10" round.
• or One 12 X 18" sheet cake.
• or One 12" round and one 8" round and one 6" round.
• or Two 9" squares.
• or 5 dozen cupcakes.
• Half the recipe makes:.
• Two 7" rounds.
• or Two 6" rounds and 6 cupcakes.
• For chocolate cake: use chocolate mixes and substitute 6 whole eggs for the egg whites.
• For liqueur flavors: substitute alcohol (such as champagne or Kahlua) for about 1 cup of the water in the recipe.
• For berry flavors: use frozen berries, thaw reserving the juice. Substitute the berry juice for part of the water in the recipe, and stir the berries in at the end.
• For lemon cake: substitute lemon juice for about 1 cup of the water in the recipe, use 6 whole eggs instead of the whites, stir in 1 Tblsp lemon zest, and use 1 tsp of a good lemon extract in place of the almond.
• For white chocolate: melt 8oz white baking chocolate & cool slightly. use 6 whole eggs in the recipe instead of the whites, temper the chocolate by stirring in a small amount of the batter, then add the white chocolate to the entire batter and stir well. Doesn't bake up quite as high as the original, so add a pinch more batter to the pans.

WHITE ALMOND CAKE W/ RASPBERRY FILLING

Steps:

• 1. For the cake: In a large bowl, using a hand held mixer or a kitchen aide, combine the water, eggs, melted butter, sour cream and the extract(s)(if you're using). Mix well.
• 2. Add the salt, sugar, cake flour and cake mix. Mix well on medium speed working out most of the lumps for about 2 mins. (It's not necessary to work out all the lumps)
• 3. Pour into prepared pans and bake at 325 degrees for approximately 35mins.
• 4. For the Raspberry filling: Thaw raspberries and strain the juice from the berries. Add enough water to the juice to get 3/4 cup of juice.
• 5. In a small saucepan, combine raspberry juice/water, sugar, lemon juice and cornstarch. Cook over medium heat, whisking constantly, until mixture bubbles and thickens. Remove from heat, set aside and allow to cool.
• 6. Using a fine wire strainer, use a spoon to press the raspberries so that the seedless pulp falls into a bowl below. Strain enough pulp to get between 1/3-1/2 cup of pulp. ***You can skip this step and use the whole berries. But some people may not enjoy picking seeds out of their teeth.
• 7. After the mixture in the saucepan has cooled to about room temp., add the raspberry pulp and the 2 tbsp. of raspberry liqueur (if you're using). Mix well and refrigerate 2-3 hours. *Keeps in the fridge for at least a week.