Makes approx 18 cupcakes or 2- 9” rounds
2 Eggs (separated)
⅓ cup of granulated sugar (splenda works)
1-3/4 cups of cake flower
1 cup of granulated sugar (splenda works)
1 Tsp baking powder
1 tsp salt
2 tsp vanilla
¼ tsp of almond extract
1 cup of milk
½ cup oil (your choice)
(Read the entire recipe before starting)
Preheat the over to 350
In a small mixing bowl beat egg whites until soft peaks form, Gradually add ⅓ cup of granulated sugar and continue to beat until you have still peaks. Set aside. In a large mixing bowl sift the remaining dry ingredients together. Add oil, egg yolks, milk, vanilla, and almond extract. Mix with electric mixer for 3 minutes. Fold in whipped egg whites gently.
Pour batter into cake pans (makes two 9” rounds or 18 cupcakes).
Bake the 9” rounds for 25 to 30 min and bake the cupcakes less.
2 Eggs (separated)
⅓ cup of granulated sugar (splenda works)
1-3/4 cups of cake flower
1 cup of granulated sugar (splenda works)
1 Tsp baking powder
1 tsp salt
2 tsp vanilla
¼ tsp of almond extract
1 cup of milk
½ cup oil (your choice)
(Read the entire recipe before starting)
Preheat the over to 350
In a small mixing bowl beat egg whites until soft peaks form, Gradually add ⅓ cup of granulated sugar and continue to beat until you have still peaks. Set aside. In a large mixing bowl sift the remaining dry ingredients together. Add oil, egg yolks, milk, vanilla, and almond extract. Mix with electric mixer for 3 minutes. Fold in whipped egg whites gently.
Pour batter into cake pans (makes two 9” rounds or 18 cupcakes).
Bake the 9” rounds for 25 to 30 min and bake the cupcakes less.
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