Description
A light and tender white snack cake that's easy to make and perfect for casual treats, with a hint of almond or pure vanilla flavor.
Ingredients
- ½ cup (113 g) butter, softened
- 1 cup (200 g) granulated sugar
- ½ cup (123 g) whole milk, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon pure almond extract, optional
- 1½ cups (180 g) cake flour
- 2 teaspoons baking powder
- 4 large egg whites (approx. 120 g), room temperature
Instructions
- Preheat oven to 350 °F (177 °C). Grease and flour an 8×8″ square pan or spray with baking spray.
- In a bowl, beat butter on medium speed until creamy (about 3–4 minutes).
- Gradually add sugar and continue beating until light and fluffy.
- Mix together milk and vanilla (plus almond extract if using).
- Sift together cake flour and baking powder. Add to butter mixture alternately with milk mixture, starting and ending with the flour. Beat on low until just combined.
- In a separate bowl, beat egg whites on medium speed until stiff peaks form. Gently fold into batter until no streaks remain.
- Pour batter into prepared pan and bake 35–38 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan on a wire rack for 10 minutes; serve warm or cool completely and frost with whipped buttercream if desired.
Notes
- Leave out almond extract for a pure vanilla flavor.
- Frost with whipped buttercream, dust with powdered sugar, or top with fruit compote.
- Store in an airtight container at room temperature for up to 2–3 days.
- Warm individual slices in microwave for 10 seconds or in oven at 300 °F for 5–7 minutes.
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 18g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 20mg
