Name: White Sheet Cake
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 ¾ cups (357 g) cake flour; 2 teaspoons baking powder; ¾ teaspoon kosher salt; 1 cup (2 sticks / 227 g) unsalted butter, room temperature; 2 ½ cups (500 g) granulated sugar; 2 teaspoons pure vanilla extract; ½ teaspoon almond extract; 5 large egg whites, room temperature; 1 cup (245 g) whole milk, room temperature; 1 cup (2 sticks / 227 g) unsalted butter, softened; 2 teaspoons vanilla extract; 1 teaspoon almond extract; 4 cups (500 g) confectioners' sugar; 2 tablespoons whole milk; 1 pinch kosher salt

Ingredients

Scale

2 ¾ cups (357 g) cake flour
2 teaspoons baking powder
¾ teaspoon kosher salt
1 cup (2 sticks / 227 g) unsalted butter, room temperature
2 ½ cups (500 g) granulated sugar
2 teaspoons pure vanilla extract
½ teaspoon almond extract
5 large egg whites, room temperature
1 cup (245 g) whole milk, room temperature
1 cup (2 sticks / 227 g) unsalted butter, softened
2 teaspoons vanilla extract
1 teaspoon almond extract
4 cups (500 g) confectioners' sugar
2 tablespoons whole milk
1 pinch kosher salt

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Instructions

Preheat the oven to 325°F. Spray a 9×13-inch baking dish with nonstick spray or line it with parchment paper.
In a large bowl, whisk together the cake flour, baking powder, and salt, then set aside.
Cream together the butter, sugar, vanilla extract, and almond extract in a stand mixer until light and fluffy, about 5 minutes.
Slowly add the egg whites one at a time with the mixer on low speed, beating well after each addition and scraping the bowl as necessary.
Add the dry ingredients in three parts, alternating with the milk, mixing on low speed just until combined. Avoid overmixing and scrape the bowl once more if needed.
Pour the batter into the prepared dish, spreading evenly and tapping the pan gently to release air bubbles.
Bake for 50 to 55 minutes, checking at 45 minutes, until a toothpick comes out with a few moist crumbs but no wet batter.
Allow the cake to cool completely in the pan on a wire rack before frosting.

Notes

Ensure all ingredients are at room temperature for best results.
Tap the pan gently after pouring the batter to remove any trapped air bubbles.
Use parchment paper to make removing the cake easier once baked.

Nutrition

Serving Size: 1 slice
Calories: 345
Sugar: 34g
Sodium: 200mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 0g
Protein: 3g
Cholesterol: 65mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.