450g cake flour
2 cup whole milk at room temperature
12 large egg whites at room temperature
4 tsp. almond extract
2 tsp. vanilla extract
700g granulated sugar
8 tsp. baking powder
2 tsp. salt
3 sticks 338g unsalted butter softened but still cool, cut into cubes
800g granulated sugar
1 cup water
16 egg whites
2 pounds butter
2 teaspoons vanilla extract
Heat oven to 350°F. Prepare two 8-inch cake pans. (Use butter and flour, line with parchment). Pour milk, egg whites, and extracts into a medium bowl and stir with a fork until blended.
In a small saucepan over medium heat, bring sugar and 1 cup water to a boil. While your sugar mixture is heating, place egg whites in the bowl of a standing mixer fitted with the whisk attachment. When your sugar reaches about 230 degrees on the candy thermometer, begin to whip eggswhites at medium-high speed until stiff but not dry; do not over beat!
Once your sugar reaches 240 degrees, remove it from heat immediately, and with the mixer running, add it to your egg whites in a stream and beat on high speed. Continue to whip your meringue until no heat remains in the bowl. You can place your hands along the sides of the bowl to check – it should feel like it’s at room temperature. Now, with the mixer still running, add your butter bit by bit, beating until spreadable, 3 to 5 minutes; then, beat in vanilla. If your buttercream appears curdled, keep beating until smooth. Makes appx. 6 cups.