Unbleached Cake Flour Blend, 6 Pack, 2 lbs (907 g), From King Arthur Flour

Tender White Cake

2 3/4 cups King Arthur Unbleached Cake Flour Blend

1 2/3 cups sugar; superfine sugar is best

1 tablespoon baking powder

3/4 cup (12 tablespoons) unsalted butter, softened

4 large egg whites plus 1 whole large egg

1 cup full-fat vanilla yogurt or 1 cup whole milk

2 teaspoons vanilla extract

1 teaspoon almond extract

Mix all of the dry ingredients for 2 minutes on slow speed, to blend and aerate. Add the soft butter and mix into a paste. Add the egg whites, then the whole egg, beating after each addition to begin building the structure if the cake. Scrape down the sides and bottom of the bowl periodically.

In a small bowl, whisk the yogurt (or milk), with the vanilla and almond extracts. Add that mixture, 1/3 at a time, to the egg mixture. Beat 1 to 2 minutes after each addition, until fluffy, scraping the sides and bottom of the bowl. Pour the batter into grease and floured or parchment-lined pans (two 8' or 9' round, one 9' x 13', or 20 to 24 cupcakes).

Bake the cake(s) in a preheated 350Ā°F oven for 25 to 30 minutes (for 8' or 9' pans); 23 to 26 minutes (for 9' x 13' pan); or 20 minutes (for cupcakes). Remove from the over, cool, and frost.

Yield: two 8' or 9' cakes, one 9' x 13' cake, or 20 to 24 cupcakes.