White Almond Cake - Versatile – a delicious recipe with cake flour, baking powder, salt, egg whites, white sugar, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Measure sifted flour, baking powder, and salt; sift together three times.
2
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.
3
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.
4
Mix in flavorings. Add meringue, and beat thoroughly into batter.
5
Preheat oven to 350 F.
6
Spread batter into your chosen size form lined with parchment paper - see below.
7
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.
8
Cool cake, after 10 min remove cake from pan(s) and finish cooling on a wire rack.
1092
kcal
Calories
48
g
Fat
145
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 3/4 cups cake flour, sifted, 4 teaspoons baking powder, 3/4 teaspoon salt, 4 egg whites, and more.
Yes, White Almond Cake - Versatile falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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