This cake is moist, tender and has a wonderful almond flavor!
6 cups cake flour or White Lily All Purpose Flour
4 cups sugar
6 teaspoons baking powder
3 cups heavy whipping cream
1 cup whole milk or almond milk
1 cup vegetable oil
1 tablespoon vanilla extract
3 tablespoons almond extract
1 cup egg whites (from about 8 large eggs)
Preheat oven to 325°F. Prepare Old Country Kitchenware square tube pan by brushing with pan coat and lining the bottom with parchment paper (if using two piece pan, fit with a parchment paper square between the two pieces first). In a large bowl, sift together all dry ingredients. Make a well in the center. Add wet ingredients and stir together until ingredients are fully combined. Pour batter into prepared tube pan and bake for 1 hour 50 minutes or until a skewer inserted into the cake comes out nearly clean. Let cool until the pan is comfortable enough to handle, then use a thin spatula to release the sides of the cake. Transfer the cake to a wire rack in two steps: first, turn the cake up on its side, then invert fully. (If using two-piece pan, invert the entire cake without separating the pieces). Let cool completely.
Almond Glaze
2 cups powdered sugar
2-4 tablespoons milk or almond milk, plus a little more
2 teaspoons almond extract
Slivered almonds
Beat sugar, milk, and extract with an electric mixer. Add liquid, one spoonful at a time, until you reach your desired consistency. For thicker icing, add more powdered sugar; for thinner icing, add more liquid gradually. Slowly pour over cooled cake. Top with slivered almonds
