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ALMOND CAKE

Yield - 2 – 9 X 13-inch layers
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Cakes
Keyword: Almond Cake

Equipment

  • Stand mixer
  • digital scale

Ingredients

INGREDIENT

  • 495 g FLOUR ALL PURPOSE
  • 454 g SUGAR GRANULATED
  • 11 g SALT
  • 21 g BAKING POWDER
  • 21 g MILK NONFAT, DRY
  • 169 g SHORTENING
  • 264 g WATER
  • 5 EGGS WHOLE, FRESH
  • 88 g WATER
  • 15 g EXTRACT ALMOND
  • COOKING SPRAY NONSTICK

Instructions

METHOD

  • Sift together flour, sugar, salt, baking powder, and milk into mixer bowl.
  • Add shortening and water to dry ingredients; beat at low speed 1 minute until blended. Scrape down bowl; continue beating 2 minutes.
  • Combine eggs, water, and almond. Add slowly to mixture while beating at low speed about 2 minutes. Scrape down bowl. Beat at medium speed 3 minutes.
  • Lightly spray each pan with non-stick cooking spray. Pour batter into each sprayed and floured pan. Spray paper cups for cupcakes fill cups ⅔ to ¾ full.
  • Sheet cakes using a convection oven, bake at 325 F. for 25 to 30 minutes or until done.
  • Cupcakes: using a convection oven, bake at 325 F. for 20 to 25 minutes or until done
  • Cool; frost if desired.