Tender White Cake

Name: Tender White Cake
Yield: 1 two-layer cake
Ingredients: 330 g Cake Flour; 333 g Granulated sugar; 1 tbsp Baking powder; 0.75 tsp Table salt; 170 g Unsalted butter; 4 each Egg whites; 1 each Egg; 227 g Full-fat vanilla yogurt; 2 tsp Vanilla Extract; 1 tsp Almond extract

A fine, soft white crumb for your next layer cake.

38 minutes1 two-layer cake

Ingredients

Ingredients for1 two-layer cake
Ingredient	Amount
Cake Flour	330 g
Granulated sugar	333 g
Baking powder	1 tbsp
Table salt	0.75 tsp
Unsalted butterSoftened.	170 g
Egg whitesLarge; at room temperature.	4 each
EggLarge; at room temperature.	1 each
Full-fat vanilla yogurtAt room temperature.	227 g
Vanilla Extract	2 tsp
Almond extract	1 tsp

Method

1
Heat the oven to 175°C/350°F and prepare two deep 23cm round tins. Blend the dry ingredients and beat in butter until evenly coated.
2
Add the egg whites individually, followed by the whole egg. Mix yogurt with the extracts and incorporate in additions, beating briefly between them.
3
Divide between tins and bake 25–30 minutes, until the centres spring back and test done.
4
Cool before turning out and finishing as desired.