White Almond Cake

This White Almond Cake, originating in Kentucky, US, is light and fluffy like clouds. It is an absolute delight with a cup of coffee.

About This Recipe

• As mentioned, this recipe originated in Kentucky and was developed and improved by the Lincoln family. Yes, you heard me right. The first lady, Mary Lincoln, used to bake White Almond Cake for her family.
• The ingredients are simple and basic: Sugar, Butter, Sour Cream, All-Purpose Flour, Almond Flour, Baking Powder, Salt, Milk, Vanilla Extract, and Egg Whites. The last listed ingredient, egg white, plays an essential role in making this cake light, white, and fluffy.
• As you can see, the ingredients are straightforward. Sour cream adds to the crumb's moisture and softness.

• The primary source of fat in this recipe is butter, which adds flavour and fat to this White Almond Cake.
• We need almond Flour as this is an almond cake.
• I used All-purpose flour in this recipe, but you can substitute Cake &pastry Flour. Cake and pastry Flour create a velvety cake texture.
• This recipe also calls for full-fat milk, which makes up the liquid portion of the recipe.
• We need to use a good-quality Vanilla extract or Paste. The Paste will show the specks of beans through the cake slices, which is very eye-pleasing.

How To Make The White Almond Cake

• To bake this Cake, we need a ten-cup tube pan. Grease the pan with butter or oil spray, and sprinkle some almond flour.
• Use the whisk attachment to whisk together the room-temperature butter and sugar for 3-4 minutes until it is light and fluffy.
• Add the room-temperature sour cream and vanilla extract and mix well.
• Whisk the all-purpose Flour, baking powder, and almond Flour in a separate bowl.
• Add the dry ingredients alternating with the room-temperature milk, gently mixing after each addition. Start and finish with dry ingredients. Set this mixture aside. The batter will be pretty thick.

• Wipe the bowl and the whisk attachment with white vinegar to remove any fat residue.
• Add the egg whites and salt to the bowl and whisk on high speed until stiff peaks form.
• Add one-quarter of the whipped whites to the batter and gently fold. Add the remaining egg whites to the batter and gently fold. Avoid mixing vigorously.
• The batter starts to loosen and become less stiff. Once all the egg whites are incorporated, it will be pourable.
• Pour the batter into the prepared pan and smooth out the surface of the batter. Bake the Cake for 50-60 minutes or until it is golden colour.
• Let the Cake cool down in the pan for 15 minutes, then flip it onto the cooling rack. Let the Cake cool down entirely, then dust its top with powdered sugar.

Storing: This cake will stay fresh in an air-tight container for up to one week.

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

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📖 Recipe