Ingredients
1 C. butter
2 C. sugar
3 C. flour
2 tsp. baking powder
1 C. milk
1 tsp. vanilla
1 tsp. almond extract
1 C. chopped blanched almonds
6 egg whites
1/4 tsp. salt
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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
Wire leveler for perfectly flat cake layers
Grade A bourbon vanilla beans for custards, ice cream, extracts
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Cream butter and sugar until light and fluffy. Sift together flour and baking powder; remove 2 Tbsp. and set aside. Add sifted ingredients, alternating with milk, to creamed mixture. Stir in vanilla and almond extract. Combine almonds with reserved flour and add to batter. Beat egg whites until stiff; add in salt. Fold into batter. Pour into greased and floured bundt pan. Bake at 375° until a cake tester comes out clean, about 55 minutes. Cool 5 to 10 minutes; remove from pan and cool on rack.