Almond White Cake Recipe - Amazingly Moist Cake

Start by whipping egg whites until foamy.

Add half of the sugar to the egg whites and continue mixing until soft medium peaks form.

In another bowl, combine fats (butter), almond extract, vanilla extract, and remaining sugar; mix until combined.

Add milk and yogurt to the fats and mix until combined.

Sift in almond flour and other dry ingredients, then mix until incorporated.

Fold in the whipped egg whites gently to maintain fluffiness.

Divide batter into two or three buttered and floured pans based on desired layers.

Bake in a preheated oven at 180 degrees Celsius (350 Fahrenheit) for about 20 minutes for three layers or 25 minutes for two layers.

Let cakes cool in the pan for about five minutes, then turn them over to cool completely.

Trim off any dark spots if desired, but ideally, the cake should be light in color.

Prepare a stabilized whipped cream frosting (recipe linked in the description).

Frost the cake with the whipped cream, doing a crumb coat if opting for a semi-nude look.

Decorate the top with rosemary, pomegranate seeds, and berries, and dust with powdered sugar.

Equipment Needed

Spice Level:

Dietary

Allergens