King Arthur Baking Company, Cake Flour, Unlleached, 32 oz (907 g)

Vanilla birthday cake

You will need

• 2 3/4 cups (326 g) King Arthur Unsalted Flour
• 1 2/3 cups (333 g) sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 12 tablespoons (170 g) unsalted butter, softened
• 2 large egg whites at room temperature
• 3 large eggs, at room temperature
• 1 cup (227 g) whole milk at room temperature
• 1 tablespoon vanilla extract
• 1 teaspoon of almond extract

Tips

1. Preheat oven to 350ºF.Lightly grease cake pans or muffin cups with liners and greaseproof paper.

2. Mix Dry Ingredients in a bowl (or stand mixer bowl). Add soft butter and mix until evenly crumbled.

3. Beat in the egg whites one at a time, then the whole eggs, beating for 30 seconds and scraping down the sides and bottom of the bowl each time.

4. Whisk together milk, vanilla, and almond extracts. Add to straining one-third at a time, beating for 30 seconds and scraping bowl after each addition. After the last time, beat for an additional 30 seconds.

5. Pour batter into pan;Fill cupcake papers half full.

6. Bake according to the recommendations in the chart below. A skewer inserted into the center of a cake should come out with a few moist crumbs attached. Remove the cakes from the oven, cool for 15 minutes on the pans, then transfer to a rack to cool completely before frosting.

For consistent results: we recommend weighing your ingredients.1 cup protected cake flour = 120 g.