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Now onto your recipe:

IMPORTANT NOTE: You can perfectly replicate all my cake and frosting recipes using
gram measurements. This is how I create and bake these recipes myself. For
convenience, my Cakeculator converts grams to an estimated volume (cups, teaspoons,
etc.), which is not as accurate but will still work.

Also, I am continually coding a more advanced cake calculator, but you may see things
like 10 tablespoons of milk (which will read 1/2 cups + 2 tablespoons ...eventually). Until
I've got that up and running, thanks so much for your patience!

Vanilla Almond White Cake

with
Chocolate Swiss Meringue Buttercream

🎂 Cake
🧁 Frosting
🍰 Servings
3 layers of 8" round cake
7.5 cups
12-16 slices

Cake Ingredients
7 1/2 large (225g) egg whites, room temp
6 tablespoons (93g) milk, any fat (for egg mixture), room temp
3 teaspoons vanilla extract
3/4 teaspoon almond extract (optional)*
4 1/2 cups (540g) cake flour**
2 1/4 cups (450g) white granulated sugar
1 1/2 tablespoons baking powder
1 1/2 teaspoons kosher salt (I use Diamond Crystal)
3/4 cups (171g) unsalted butter, softened
7 1/2 tablespoons (90g) oil (flavorless such as veg or canola)
16 1/2 tablespoons (252g) milk, any fat (for mixing into dry), room temp

Cake Instructions
1. Place an oven rack in the middle and preheat to 350°F (180°C).

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 2. Butter the insides of three 8" cake pans and line the bottoms with a circle of
parchment paper. Dust a very light coating of flour inside the pans.

3. In a bowl or measuring cup, with a fork, whisk together egg whites, milk (make sure
to add the one labeled: "for egg mixture"), vanilla extract, and almond extract
(optional) until the egg is slightly loosened and the milk is mixed in. Set that aside
for now.

4. Add cake flour, white sugar, baking powder, and salt to a large mixing bowl or the
bowl of a stand mixer with the paddle attachment. Mix on low speed for about 30
seconds.

5. Add your softened butter and oil to those dry ingredients and mix on medium-low
speed to combine for about 30 seconds.

Add the milk (make sure to add the one labeled: "for mixing into dry") and mix
on medium speed for 2 minutes. You'll have a thick batter at this point. Scrape the
bowl down.

6. Pour the egg white-milk-extract mixture into the thick batter in 3 additions. Mix on
medium-low speed for about 20 seconds after each addition, then scrape the bowl.
(If you try to do it all at once, the egg whites have a more challenging time mixing
in.)

7. Evenly distribute the batter into the prepared pans.

8. Bake for about 35-40 mins or until a skewer inserted in the center comes out with a
few crumbs attached. (Start around 30 mins.) If you do not have three pans, you
can bake them one after another. Just let the batter sit out at room temp until you're
ready to bake it.
9. Move the pans to a cooling rack and allow the cake to cool in the pans completely.

10. Loosen the edges of the cakes using an offset spatula or butter knife, and flip the
cakes out onto a cooling rack so you can peel off the parchment bottom. Make sure
they are completely cool before assembling and/or frosting.

💌 Cake Notes from Adriana

*Almond flavoring is beautiful in this cake but is optional. If you prefer not to use it, just
add more vanilla extract in its place.

**Cake flour really is best for this cake as all-purpose flour just tends to weigh down the
crumb into a denser cake. I usually buy King Arthur Flour's unbleached cake flour, since
it's readily available at my local Target, but Swan's down or Softasilk will work just as
well.

Frosting Ingredients

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 1 1/4 cups (212g) chocolate, chopped into small pieces
1 1/4 cups (302g) egg whites, fresh
2 1/2 cups (500g) granulated sugar
1/4 teaspoon cream of tartar
3 1/8 cups (708g) unsalted butter, softened to cool room temp
1 1/4 teaspoons (2g) kosher salt

Frosting Instructions
1. In a small microwave-safe bowl, melt your chopped chocolate in 30-second
intervals, stirring between every melting step. Once it is completely melted and fluid,
set aside to cool slightly.

2. Prepare your double boiler. Ensure you can fit your stand mixer (or other heatproof)
bowl on the top so that the bottom is exposed to steam without directly touching the
water. Bring the water to a gentle boil.

3. To the bowl of your stand mixer (or another heatproof bowl), add egg whites, sugar,
and cream of tartar. Mix with a spatula. It will be viscous (pretty gooey) and thick.
Place the bowl atop the double boiler and ensure that the steam gets to the bowl's
bottom properly.

4. Continuously stir with the spatula. The eggs will thin out, all the sugar will melt, and
the mixture will become more opaque. Use a thermometer to make sure you reach
165°F/74°C. Remove from the double boiler.

5. Place the bowl in a stand mixer fitted with a whisk. Whisk on high speed for 10
minutes, and the meringue about tripled in volume. When you pull the whisk up, the
meringue should be firmly set inside the metal and point upwards when upside
down. Set aside the meringue aside to cool completely.

6. Once the meringue is cool, turn the mixer on low speed (still using the whisk
attachment) and add in the butter, one chunk at a time. The frosting will lose volume
at first and then start to come together and look and feel a little like firm, freshly
whipped cream, leaving tracks in the frosting.

7. Add the salt and melted chocolate. (If the chocolate has hardened, melt again in the
microwave a little until it is liquid - it’s better to be on the slightly warmer side so it
doesn’t cool immediately when adding to the frosting, which will create little bits of
chocolate in the finished frosting.)

Change over to the paddle attachment to smooth out on low speed for about a
minute or until you like the smooth texture.

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