Ingredients
8-9 in Cake
| 11/3 C + 2 tsp | Awakened Grains Soft White Wheat Flour |
| 2 tbs + 1 tea | Cornstarch |
| 3/4 C + 1 tbs | Sugar |
| 1 1/2tsp | Baking Powder |
| 1/2 tsp | Salt |
| 6 tbs | Unsalted Butter (cubed and softened) |
| 2 | Egg Whites (room temperature) |
| 1 | Egg (room temperature) |
| 1/2 C | Whole milk (room temperature) |
| 1 tsp | Vanilla |
| 1/2 tsp | Almond extract |
Preparation
- Preheat Oven to 350°F.
- Grease an 8”or 9” round cake pan with vegetable shortening. Place parchment paper on bottom only, and grease this as well.
- Cut butter into cubes. Allow butter, eggs, and milk to warm to room temperature.
- Sift together flour and cornstarch into a large mixing bowl. To this add sugar, baking powder, and salt, whisking until well blended.
- Sprinkle butter over the dry ingredients and beat on med/low until mixture is evenly crumbly and sandy.
- One at a time, beating well after each, add egg whites and whole egg.
- Stir vanilla and almond extracts into the milk. Add this in thirds to the batter, beating 1 to 1½ minutes after each addition until fluffy.
- Pour into prepared pan, spreading evenly.
- Bake 23 to 28 minutes or until a center tester removes with only a crumb or two.
- Cool in the pan set on a rack until sides pull away slightly, then turn out, remove parchment paper, and allow to complete cooling on the rack.
8/2023
