This cake is not as light as a French-style genoise, but its denser texture stands up well to fillings and frostings. A classic chocolate icing or sweetened whipped cream and jam would pair nicely.
Yield: Makes a two-layer 8-inch cake
- 2 3/4 cups King Arthur Unbleached Cake Flour Blend or other cake flour, plus more for the pans
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature, plus more for the pans
- 1 2/3 cups sugar, preferably superfine
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 4 large egg whites, plus 1 whole egg
- 1 cup full-fat vanilla yogurt or 1 cup whole milk
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
Preheat the oven to 350 degrees. Use a little butter to grease two 8-inch cake pans, then use a little flour to dust them, shaking off any excess flour. If desired, line with two 8-inch rounds of parchment paper, then use butter to grease the surface of the paper.
Combine the cake flour, sugar, baking powder and salt in the bowl of a stand mixer or hand-held electric mixer. Beat for 2 minutes on low speed to aerate, then add the butter and beat to form a soft paste.
Add the egg whites one at a time, then the whole egg, beating well after each addition. Stop to scrape down the sides of the bowl after each addition.
Whisk together the yogurt or milk, and the vanilla and almond extracts in a liquid measuring cup. Add to the batter in the bowl in three additions, beating on medium speed for 1 to 2 minutes after each addition, until fluffy. Stop to scrape down the sides of the bowl as needed.
Divide the batter evenly between the prepared pans. Bake for 25 to 35 minutes, until the cakes are just beginning to brown around the edges and a toothpick or cake tester inserted into the center comes out clean.
Cool the cakes in the pans for 15 minutes, then remove from the pans and cool completely on a wire rack before frosting or storing.
VARIATION: Bake for 30 to 35 minutes for two 9-inch rounds; 23 to 26 minutes for a 9-by-13-inch pan; 18 to 20 minutes for standard-size cupcakes.
Adapted from a recipe on the back of the King Arthur Unbleached Cake Flour Blend King Arthur Flour box.
Tested by Leigh Lambert.
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