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High-Altitude White Cake

High-Altitude White Cake

Ingredients

For the cake:

  • 2 cups + 2 tbs. all purpose flour
  • 4 tbs. cornstarch
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1 cup buttermilk
  • 1/2 cup sour cream
  • 1/2 cup canola oil
  • 1 3/4 cups sugar
  • 6 egg whites
  • 2 tsp. vanilla extract
  • 1 tsp. almond extract

For the Ermine Frosting:

  • 6 tbs. flour
  • 1 1/4 cups milk
  • 1 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • 1 1/2 cups room temp. butter
  • 1 1/2 cups sugar
  • 1/8 tsp. salt

Instructions

For the cake:

  1. Preheat your oven to 325 degrees, and grease two 8 inch round pans. In a medium bowl, whisk together the cake flour, baking powder, and salt, and set this mixture aside. In a small bowl, stir together the buttermilk and the sour cream until combined- this mixture will be lumpy.
  2. In a large bowl, whisk together the canola oil and sugar until you have a crumbly, combined mixture. Add in the egg whites, vanilla extract, and almond extract, and stir until you have a smooth mixture.
  3. Add in the flour mixture and the buttermilk mixture in alternating additions, beginning and ending with the flour mixture, and mix until smooth. Smooth the batter out into your prepared cake pans, and bake for 30 minutes, or until a cake tester comes out clean. Cool the cakes completely before frosting.

For the frosting:

  1. In a small saucepan, stir together the flour, milk, and vanilla extract. Heat over medium heat, stirring frequently with a whisk, until it is thickened. It will be a very thick paste. Cool this mixture completely before continuing.
  2. In a large bowl, beat together the butter, sugar, and salt for about 8-10 minutes. The mixture will become pale and fluffy. Beat in the cooled flour mixture, and beat for several minutes until you have a fluffy, smooth frosting.
  3. Frost and layer cake as desired, and slice and serve! You deserve it!