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<blockquote data-quote="moreluck" data-source="post: 214084" data-attributes="member: 1246">White Layer Cake 2 - 9&quot; rounds2 1/4 cups Plain Cake Flour, plus more for dusting pans1 cup milk, whole, room temperature6 each egg whites, large, room temperature2 tsp. almond extract1 tsp. vanilla extract1 3/4 cups sugar, granulated4 tsp. baking powder1 tsp. salt, granulated12 Tbls. unsalted butter, soft but still cool• Pre-heat oven to 350 degrees. Generously grease 2-9” cake pans and cover the bottoms with rounds of parchment or waxed paper. Grease the paper and dust the pans with cake flour tapping out the excess.• Pour the milk, egg whites, and extracts into a 2 cup measuring cup and mix with a fork until blended.• Mix the flour, granulated sugar, baking powder, and the salt in the bowl of a standing mixer set at low speed fitted with the paddle attachment. Add the butter; continue mixing on low until the mixture resembles moist crumbs, with no powdery mixture left.• Add all but 1/2 cup of the milk mixture and beat on medium for 1 1/2 minutes. Add the remaining milk mixture and beat a little more. Scrape the sides down and beat a minute or so more until the mixture is smooth.• Divide the batter evenly between the two prepared 9” cake pans, smoothing the tops evenly.• Bake for 25 to 30 minutes or until a tooth pick comes out clean. Start to check at the 25 minute mark. Cool an a wire rack 90 minutes or so.</blockquote>

[QUOTE="moreluck, post: 214084, member: 1246"] [B]White Layer Cake[/B] 2 - 9" rounds 2 1/4 cups Plain Cake Flour, plus more for dusting pans 1 cup milk, whole, room temperature 6 each egg whites, large, room temperature 2 tsp. almond extract 1 tsp. vanilla extract 1 3/4 cups sugar, granulated 4 tsp. baking powder 1 tsp. salt, granulated 12 Tbls. unsalted butter, soft but still cool • Pre-heat oven to 350 degrees. Generously grease 2-9” cake pans and cover the bottoms with rounds of parchment or waxed paper. Grease the paper and dust the pans with cake flour tapping out the excess. • Pour the milk, egg whites, and extracts into a 2 cup measuring cup and mix with a fork until blended. • Mix the flour, granulated sugar, baking powder, and the salt in the bowl of a standing mixer set at low speed fitted with the paddle attachment. Add the butter; continue mixing on low until the mixture resembles moist crumbs, with no powdery mixture left. • Add all but 1/2 cup of the milk mixture and beat on medium for 1 1/2 minutes. Add the remaining milk mixture and beat a little more. Scrape the sides down and beat a minute or so more until the mixture is smooth. • Divide the batter evenly between the two prepared 9” cake pans, smoothing the tops evenly. • Bake for 25 to 30 minutes or until a tooth pick comes out clean. Start to check at the 25 minute mark. Cool an a wire rack 90 minutes or so. [/QUOTE]

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