White Cake with Cranberry Filling

Ingredients
For the Cake
▢5 egg whites room temperature
▢¾ cup buttermilk
▢¾ cup unsalted butter softened
▢2 Tablespoons almond extract
▢1 ¾ cup granulated sugar
▢2 ½ cup cake flour
▢1 Tablespoon baking powder
▢½ teaspoon kosher salt
For the frosting
▢1 cup unsalted butter softened
▢1 package cream cheese, softened 8 ounce
▢2 Tablespoons orange juice
▢1 teaspoon almond extract
▢5 cups powdered sugar
▢1 can Whole Berry Cranberry Sauce 14 ounce
Instructions
To prepare cake, grease and flour two 9-inch cake pans and line bottoms with parchment paper (cut circles to fit). Set aside. (or use my homemade cake release)
In small bowl, mix egg whites and 1/4 cup buttermilk. Set aside.
In mixing bowl, beat butter and sugar until creamy, about 2-3 minutes. Beat in almond extract. Add in dry ingredients and mix until combined. Slowly add in egg white mixture.
Beat in remaining buttermilk for 1-2 minutes until fluffy.
Pour evenly into cake pans. Bake in a 350 degree oven for about 25-28 minutes, until toothpick comes out clean. Remove and cool in cake pans 5 minutes. Invert onto a wire rack and cool completely before frosting.
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