Ingredients
4 egg whites
1 cup milk
2 34 teaspoons vanilla
12 teaspoon almond extract
Method
Sources
📖
Recipe1M+
dataset
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Individual cups for perfectly shaped poached eggs
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Grade A bourbon vanilla beans for custards, ice cream, extracts
Individual cups for perfectly shaped poached eggs
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
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preheat oven to 350. in small bowl, beat egg whites, 1/4 c milk, vanilla, and almond extract. set aside. in another bowl, mix together dry ingredients (i use a stand mixer and think it is much easier for this recipe! ). add butter and 3/4 c milk to dry mixture. mix on low speed until mixed well, scraping the sides of the bowl as necessary. add egg white/milk/vanilla mixture slowly while mixing at low speed. mix on low speed or by hand until well mixed. bake 22 - 32 minutes until toothpick inserted into center comes out clean. be careful! this cake does not brown as much as most cakes so be careful not to overbake! wait until completely cooled before frosting.