This might just be the best homemade white cake I have ever tasted! This almond cream cake is light, moist and velvety, and is topped with a silky smooth whipped frosting that adds a lovely edge to the almond cake.
The cake is made right from scratch and uses cake flour instead of the usual all purpose flour. The frosting used is cooked frosting, not too common I know, but it might just have you hooked after your first trial!
Afterwards, you can leave the almond cream cake topped wholly white with the frosting or you could add some almonds on top and press some sliced almonds onto the sides to add a little more oomph.
- 3 cups cake flour (345 grams) spoon & measure carefully
- 1 ½ cups granulated sugar
- 1 cup butter softened
- 3/4 cup egg whites plus 3 tablespoons
- 2 teaspoons baking powder
- 1 teaspoon almond extract
- 1 cup milk 2% milk
- ½ teaspoon salt
For the frosting:
- ½ cup plus 2 tablespoons all purpose flour
- 1 ½ teaspoons almond extract
- 2 cups butter, softened
- 2 cups milk
- 2 cups granulated sugar
- Whole and sliced almonds for decorating
- Beat the egg whites using a stand mixer with a whisk attachment for about 2 minutes until they are stiff and form peaks. Then pour the egg whites into another bowl and place them in the fridge to use later.
- Place the softened butter in the mixing bowl and cream the butter for about 2 minutes using the beater blade attachment until it is white in appearance.
- Add in the sugar to the butter and beat for about 2 minutes until fluffy.
- In a different bowl, combine the flour, salt and baking powder and set aside.
- In another bowl, combine the milk and almond extract.
- Add the flour mixture to the butter/sugar mixture alternately with the milk/almond extract mixture.
- Add in the stiffly beaten egg whites you had stored in the fridge to the cake batter and gently fold the egg whites in. Be keen not to over-mix at this point.
- Grease and flour two 9″ round cake pans, then pour the cake batter equally into the prepared cake pans.
- Bake the cakes at 350° for 25-27 minutes or until the top bounces back when you touch it.
- Allow the cakes to cool for about 10 minutes, then loosen the edges and remove them from the pans and transfer to a wire rack to cool completely.
To make the frosting:
- In a saucepan, whisk the flour into the milk over medium-low heat and keep stirring for about 15 minutes until it thickens to the consistency of mashed potatoes.
- Remove the pan from the heat and allow to cool to room temperature.
- Then stir in the almond extract.
- Using a food processor, process the white sugar for about a minute so the granules become finer.
- As the mixture is cooling, cream together the butter and processed sugar for about 5 minutes using a stand mixer with the whisk attachment until light and fluffy and no graininess left.
- Then add in the cooled flour mixture and continue beating for about 4 minutes until well mixed and looks like fluffy whipped cream.
- After the cakes are cooled, place one cake on a plate and spread frosting on top of it, then place the other cake on top of the frosted cake.
- Use the remaining frosting to frost the top and sides of the cake and decorate the sides and top with sliced and whole almonds.
- Serve and enjoy.