White Cake With Seven Minute Frosting
|Non-stick cooking spray||2 Tablespoon|
|Cake flour||1 3⁄4 Cup (28 tbs), sifted|
|Baking powder||2 Teaspoon|
|Unsalted margarine||5 Tablespoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Vanilla extract||1 Teaspoon|
|Almond extract||1⁄4 Teaspoon|
|Milk||2⁄3 Cup (10.67 tbs)|
|Egg whites||3 Large|
|Egg whites||2 Large|
|Cream of tartar||1⁄2 Teaspoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Vanilla extract||2 Teaspoon|
Preheat the oven to 375°F.
Coat a 9 inch springform pan with the cooking spray and set aside.
Sift the flour, baking powder, and salt onto a piece of wax paper and set aside.
In the large bowl of an electric mixer, beat the margarine at high speed until light; reduce the speed to low and gradually add all but 2 tablespoons of the sugar, beating constantly.
Increase the speed to high and continue beating the mixture until it is light and fluffy.
Beat in the vanilla extract and almond extract.
Reduce the speed to low and add the sifted dry ingredients alternately with the milk, beginning and ending with the dry ingredients and beating after each addition just enough to combine the ingredients.
In the small bowl of the electric mixer, with clean beaters, beat the egg whites at moderate speed until foamy, then add the remaining 2 tablespoons sugar, 1 tablespoon at a time.
Increase the speed to moderately high and beat until the whites hold soft peaks.
Stir 1/4 of the egg whites into the batter, then, with a rubber spatula, fold in the balance.
Spoon the batter into the pan and smooth the surface with the spatula.
Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Place the pan upright on a wire rack and cool for 10 minutes, then turn the cake out onto the rack and cool to room temperature about 1 hour.
To prepare the frosting, in the bottom half of a medium size double boiler, bring 1 cup water to a simmer over moderate heat.
In the top half of the double boiler, combine the sugar, egg whites, cream of tartar, and cold water.
Set the top half over the simmering water, then beat the mixture at high speed for 6 minutes or until thick.
Add the vanilla extract and beat 1 minute longer or until the frosting is thick enough to spread.
With a knife, frost the top and sides of the cake, swirling the icing into peaks and valleys.
Let stand at least 2 hours before cutting.