White almond wedding cake
A fantastic recipe for white wedding cake. This cake’s secret ingredient—sour cream—makes it incredibly moist, rich, and flavorful. Not only is this recipe a favorite for wedding cakes, but I also use it for my kids’ birthday cakes. Doubling this recipe is not difficult.
Ten minutes to be ready
Twenty five minutes for cooking
thirty-five minutes altogether Twenty portions Produces a single eleven by thirteen-inch cake.
White almond wedding cake ingredients:
- three-quarters teaspoon of salt
- one and a third mugs of water
- One glass of bitter cream
- two teaspoons of vegetable oil
- One teaspoon almond extract
- One teaspoon vanilla
- Four egg whites
- Turn the oven down to 325°F, or 165°C. Grease and flour an 11 x 13-inch cake pan.Mix the flour, sugar, salt, and white cake mix well in a big bowl.
- Stir in the egg whites, water, oil, sour cream, vanilla, and almond extract. For four minutes, on low speed, beat until all the ingredients are wet and blended, but some lumps remain.
- Spoon the batter into the prepared cake pan.
- Bake for about twenty five minutes in a preheated oven, or until the top is a light golden brown. A toothpick inserted into the center of the cake should come out clean.
- Let cool before frosting.
Details about Nutrition:
35g of carbohydrates,
three grams of protein,
and 7 grams of fat