2/3 cup unsalted butter at room temperature (130g)
1 1/2 cups granulated sugar (270g)
1 tablespoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour (300g)
3 tablespoons active dry yeast
2/3 cup whole milk
4 large egg whites
1/2 teaspoon salt
2/3 cup unsalted butter at room temperature (130g)
1 1/2 cups granulated sugar (270g)
1 tablespoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour (300g)
3 tablespoons active dry yeast
2/3 cup whole milk
4 large egg whites
1/2 teaspoon salt
Beat the butter thoroughly
Gradually add the sugar, beating until light and fluffy
Add the extracts
Sift together the flour and yeast
Gradually add to the butter mixture, alternating with the milk, beating until smooth (start and finish with the flour)
Beat the egg whites until frothy and add the salt
Continue beating until stiff peaks form
Add to the dough and mix delicately
Pour the batter into a 30cm-diameter greased and floured cake pan, also lined with parchment paper and greased with butter
Bake in a moderate oven (180°C) for 20 minutes or until a toothpick inserted in the center comes out clean
Turn off the heat, remove from the oven, peel off the paper, and let cool completely
251 calories per serving
