Heavenly White Snack Cake
Ingredients:
- ½ cup (113g) butter, softened
- 1 cup (200g) granulated sugar
- ½ cup (123g) whole milk, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon pure almond extract (optional)
- 1 ½ cups (180g) cake flour
- 2 teaspoons baking powder
- 4 large egg whites (120g or 4 ounces), room temperature
Directions:
1. Preheat oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
2. In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
3. Add the whole milk, vanilla extract, and almond extract (if using), and mix until combined.
4. In a separate bowl, sift together the cake flour and baking powder.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
6. In a clean bowl, beat the egg whites until stiff peaks form.
7. Gently fold the beaten egg whites into the batter until fully incorporated, being careful not to deflate the mixture.
8. Pour the batter into the prepared pan and smooth the top.
9. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 320 kcal | Servings: 8 servings
Tips:
Use room temperature ingredients to ensure a smooth batter and even baking.
Be gentle when folding in the egg whites to maintain the cake’s light and airy texture.