White Almond Wedding Cake

by Karen Ekstrom

White Almond Wedding Cake



6 egg whites

2 cups sugar

2 ¾ cups all-purpose flour

1 cup butter – softened

¼ teaspoon salt

1 cup milk

2 heaping teaspoons baking powder

1 teaspoon vanilla extract

¾ teaspoon almond extract



Sift flour, sugar and baking powder five times.

(Yes, this sounds excessive, but it’s the difference between a good cake and a great cake.)

Add butter.  Beat until butter is mixed throughout. Scrape bowl. Mix more.

Add milk. Beat until creamy and light.

Add Extracts. Mix well.

Beat egg white until fluffy.

Fold into mixture.

Pour into 2 buttered and floured cake pans.

Bake at 350 degrees for 30 minutes or until done.

(A toothpick inserted in middle of cake should come out clean.)

When done, remove from pan. Put on cooling racks.



Buttercream Frosting


1 cup butter – softened

8 cups powdered sugar

2 teaspoons vanilla

1 teaspoon almond extract

8 tablespoons of milk or cream



In an electric mixer, combine butter and half the sugar. Blend together.

Add vanilla, almond extract and half of the milk/cream.

Add rest of sugar and milk/cream.

Mix until rich and creamy.





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