White Cake

I have been making this white cake recipe for over 15 years.  It is a very moist cake that I have experimented with using all vanilla, all almond or the mixture of the two extracts as I have written below.  The picture you see is the stunning creation of our daughter, M, who wanted to make a pretty cake for Easter Sunday.  She saw a picture online and wanted to recreate the look.  She made my white cake for the base and a vanilla buttercream to ice it. The star of this cake is not the cake itself, but her skillful decorations. Beautiful!

Ingredients

2 cups all-purpose flour
1 1/2 cups white sugar
1/2 cup oil
1 tsp. salt
2/3 cup milk
3 1/2 tsp. baking powder
1/2 cup milk
4 egg whites
1/2 tsp. vanilla extract
1/2 tsp. almond extract

Directions

Preheat oven to 375°F. Grease and flour or spray two 8" round cake layer pans. Place  the flour, sugar, oil, salt, and 2/3 cup of the milk in a mixing bowl and beat for 2 minutes with an electric mixer at medium speed. Stir in the baking powder. Add the egg whites, 1/2 cup milk, extracts and beat for 2 more minutes. Pour batter into the prepared pans. Bake for 25 to 30 minutes.