I can remember as a child my grandmother in the kitchen making my favorite cake. The one thing that sticks in my mind is she hardly ever measured anything when cooking, and I hope one day I will be able to do the same. So today I am sharing a family recipe with you. So let’s go to the kitchen and get started.
2 cups sifted flour
2 1/2 teaspoons double acting baking powder
3/4 teaspoons salt
3 egg whites
1 1/4 cups of white sugar
3/4 cup milk
1/2 cup butter
Preheat oven to 375 degrees and grease 2-8 inch cake pans.
In a mixing bowl combine flour,baking powder, salt, and set aside. Next, beat egg whites until foamy and add 1/4 cup sugar; beat egg whites until stiff peaks form.
Cream together butter, 1 cup sugar and cream until light and fluffy. Next, add flour alternating with milk and beat after each addition.Add vanilla and butter to batter. Fold in egg whites to cake batter.Place the cake pans in oven and bake for 25 to 30 minutes. Half way through the cooking process you can check the cake with a tooth pick to see if the cake is done.
2/3 cup butter, softened
1/8 tsp salt
4 cups powdered sugar
4-8 tablespoons heavy whipping cream
1 tsp vanilla extract, or more
1/2 tsp almond extract, or more (optional)
Cream the butter and salt together, then slowly add in the powdered sugar. Add 4 tablespoons whipping cream, and vanilla and almond extracts. Beat on high, adding more cream until you reach the desired consistency. Keep beating on high for 3-4 minutes, far longer than you might think is necessary. The longer you whip, the lighter and fluffier your frosting will be. Taste, and add more vanilla and/or almond extract to suit your taste.