This is a definitive attempt at fluffy, non-dry, flavorful, dreamy white cake from scratch! It’s adapted from this recipe, with different fats added in for their combined flavor and texture benefits.
1 3/4 cups cake flour (or try a substitution; I actually did it with this gluten free flour plus the cornstarch in previous link)
2 1/2 tsp baking powder
1/2 tsp salt
1 cup heavy cream
1/4 cup vegetable oil
1/4 cup real butter, melted
1 1/2 cups sugar
4 egg whites (because white cake!)
1 tbsp vanilla
1/4 tsp almond extract
Seeds scraped from 1 vanilla bean (optional and awesome)
Preheat oven to 375 degrees.
Whisk together the flour, baking powder, and salt.
In a big, separate bowl, beat the heavy cream until stiff peaks form. Set aside.
In another bowl, whisk the egg whites until bubbly, then whisk in the oil, melted butter, vanilla, almond extract, and seeds if you have them. Add the sugar and whisk thoroughly.
Gently whisk the egg/fat/sugar mixture into the heavy cream, then carefully whisk in the flour until just blended.
Scrape batter into two 8 inch cake pans (recommended), or divide into standard cupcakes. Bake for about 20 minutes*, or until a toothpick comes out clean.
*NOTE: 20 minutes worked for cupcakes; watch carefully if you do another size.