White Almond Cream Cake
A delicate white almond cream cake with subtle almond flavor, perfect for special occasions or teatime indulgence, appealing to both almond lovers and cake enthusiasts.
Ingredients
Instructions
- Sift dry ingredients into a bowl. Add butter and 1 cup milk; gradually turn the mixer to high and beat for 1 minute.
- Stop and scrape the bowl, then add egg whites, remaining 1/2 cup milk, and almond flavoring. Beat on high speed for 1 minute or until smooth and fluffy.
- Pour batter into greased pans and bake at 350°F for 25 to 30 minutes.
Tips & Substitutions
For a lighter texture, be sure to sift the cake flour thoroughly. If almond flavoring isn't available, vanilla extract can be used as a substitute, though it will change the flavor profile slightly. To enhance the cake's moisture, consider adding a tablespoon of sour cream or yogurt. Always check for doneness with a toothpick; it should come out clean when the cake is ready.
Serving Suggestions
This White Almond Cream Cake is delightful on its own but pairs beautifully with a light fruit compote or a dollop of whipped cream. For a festive touch, consider serving it alongside a glass of Pink Fizz. Garnish with slivered almonds for added texture and flavor, making it a perfect dessert for celebrations or a casual afternoon tea.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap slices in plastic wrap and freeze for up to three months. To reheat, let the cake thaw in the refrigerator overnight and then warm individual slices in the microwave for about 10-15 seconds for a fresh taste.
Nutrition & Diet Analysis (per serving)
Each serving of White Almond Cream Cake contains roughly 712 calories, with 16g protein, 104g carbohydrates, and 24g fat. It is an excellent source of iron (53% of the Daily Value), protein (33% of the Daily Value), and calcium (26% of the Daily Value). Note that it is relatively high in sodium, at 722mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour, but the cake may not be as tender. To mimic cake flour, replace 2 tablespoons of all-purpose flour with cornstarch for every cup you use. This will help reduce the protein content and yield a lighter cake.
How can I make this cake more visually appealing?
Consider frosting the cake with Mrs. King'S Icing for a smooth finish. You can also decorate the top with fresh fruits, edible flowers, or a sprinkle of powdered sugar. A layer of ganache can also add elegance and richness to your presentation.
Is this cake suitable for special dietary needs?
While this recipe is not inherently gluten-free or dairy-free, you can experiment with gluten-free cake flour and almond milk to accommodate dietary restrictions. Always check specific brands for compatibility with your dietary needs.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).