Strawberry Almond Cake

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I made this beautiful cake for my daughter’s 12th birthday. I buy these fantastic highly-concentrated LorAnn flavour oils from my local Bulk Barn, they are perfect for creating intense baking flavours.

Ingredients:

Cake:

• 1 c egg whites
• 3 c all purpose flour
• 1/2 tsp salt
• 2 tsp baking powder
• 1 c butter, softened
• 1 1/2 c white sugar
• 1 c milk
• 1 tsp almond extract

Frosting:

• 1 batch of Simple Buttercream Icing
• 6 -12 drops of LorAnn strawberry flavour (available at Bulk Barn or online)
• 2-6 drops of red food colouring

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Directions:

1. Preheat oven to 350 degrees.
2. Grease and flour 2 9-inch round cake pans.
3. Beat the egg whites until stiff peaks form. Place in the fridge to keep cold.
4. Combine flour, salt and baking powder in a small bowl and set aside.
5. Beat the butter in a large bowl for 2-3 minutes. Add sugar and continue to beat for another 2 minutes. Add the almond extract.
6. Fold together the butter mixture and the flour mixture, alternating with the milk.
7. Fold in the beaten egg whites.
8. Pour the batter into the prepared cake pans and bake for 25 to 27 minutes.
9. Allow to cool completely before icing.
10. In a separate bowl, combine the icing with the strawberry flavour and food colouring. Ice-en the cake and serve with fresh strawberries.

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