Wedding Cake

115g for baby cake tins 118g for jumbo cupcake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 300°F (convection). Prepare two 8" x 2" or 9" x 2" round pans; a 9" x 13" pan; or standard cupcake pans (20 to 24 cupcakes total).

Step 2

Mix all of the dry ingredients on slow speed to blend. Add the soft butter and mix until evenly crumbly, like fine damp sand. It may form a paste, depending on the temperature of the butter, how much it's mixed, and granulation of the sugar used.

Step 3

Add the egg whites one at a time, then the whole egg, beating well after each addition to begin building the structure of the cake. Scrape down the sides and bottom of the bowl after each addition.

Step 4

In a small bowl, whisk the yogurt (or milk) with the vanilla and almond extracts. Add this mixture, 1/3 at a time, to the batter. Beat 1 to 2 minutes after each addition, until fluffy. Be sure to scrape down the sides and bottom of the bowl.

Step 5

Pour the batter into the prepared pans. Bake for 25 to 30 minutes for 8" or 9" rounds; 23 to 26 minutes for a 9" x 13" x 2" sheet cake; or 20 minutes for cupcakes. A toothpick or cake tester inserted into the center will come out clean when done. Remove from the oven, remove from the pan, if desired (not advisable for a 9" x 13" sheet cake), cool on a rack, and frost.