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Ingredients:
256 grams all-purpose flour
2 tsp baking powder
pinch of kosher salt
113 grams (1 stick) butter
¼ cup vegtable shortening
200 grams sugar
2 teaspoons vanilla extract
¼ teaspoons almond extract
5 large egg whites
177 mL milk
¼ cup rainbow sprinkles (for the funfetti cake)
Prep time: 15 mins
Bake time: 30-35 mins
Note: The only difference between the vanilla and the funfetti is that the funfetti has rainbow sprinkles which make the cake have a bit of rainbow colour.
Directions:
Preheat oven to 350ºF. Grease and line three six-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, use an electric mixer to beat butter, shortening and sugar until light and fluffy.
Add egg whites one at a time, beating well after each addition. Beat in vanilla and almond extracts.
On low speed, alternate adding the flour mixture and milk to the butter mixture, beginning and ending with the flour (⅓ flour mixture followed by ½ milk mixture, etc...). Fold sprinkles into the batter.
Divide batter evenly between cake pans bake for 30 to 35 minutes.
Recipe modified from: Rosanna Pansino
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