Moist White Cake

Ingredients

• 6 Eggs Whites (large)
• 2-½ cups all-purpose Flour (2-¾ cups Cake Flour for whiter cake)
• 2 cups Sugar
• 1 cup Sour Cream (full fat)
• ½ cup Milk (Whole Milk preferred)
• ⅔ cup Shortening
• ¼ cup Butter (unsalted, room temp.)
• 2 tsp Vanilla Extract
• 1-½ tsp Baking Powder
• 1 tsp Salt
• ½ tsp Baking Soda
• ½ tsp Almond Emulsion (optional for taste)
• 1 tsp Butter Extract (optional for emulsion)

Instructions

1. Preheat the oven to 325°F
2. Grease and flour two 8 inch rounds (for 2 inch thick) cake pans or three 6 inch rounds.
   (Line bottom with parchment paper.)
3. In a bowl, mix together the Egg Whites, Sour Cream, Milk, Vanilla Extract, Almond Emulsion, and Butter Extract.
   Whisk until smooth and set aside.
4. In a large mixing bowl, add the Flour, Sugar, Baking Soda, Baking Powder, and Salt.
   Whisk together.
5. Add the Shortening and Butter in chunks to the flour mixture.
6. Mix until the flour is coated with the shortening and butter.
7. Add in half the liquid mixture and mix just until combined.
8. Add in the last half of the liquid mixture and mix just until combined.
9. Scrape down the sides of the bowl and then mix again, only for 10-15 seconds.
   You want to be careful not to over-beat the batter.
10. Pour into the greased and floured cake pans and bake for 45-50 minutes.

11. Cool on a wire rack then cover with buttercream.