3 cups cake flour
1 tablespoon baking powder
½ teaspoon salt
10 tablespoons unsalted butter, softened
1 ½ cups granulated sugar
¼ cup marzipan
2 teaspoons almond extract, divided
1 teaspoon vanilla extract
1 cup milk
6 egg whites, stiffly beaten
2 (16-ounce) cans white frosting
3 cups whipped topping
Preheat the oven to 350ºF.
Grease and flour three 9-inches round cake pans.
Sift cake flour, baking powder and salt together into a medium bowl.
Combine butter, 1 ½ cups granulated sugar and marzipan in a large bowl.
Beat with an electric mixer set at medium speed until fluffy.
Beat in 1 teaspoon almond extract and vanilla extract.
Add flour mixture alternately with milk, beating continually.
Beat until well mixed.
Fold in the beaten egg whites.
Pour equal portions of batter into prepared cake pans.
Bake layers until a toothpick inserted in the center of each layer comes out clean, about 25
Transfer cake pans to wire racks.
Let stand to cool for 10 minutes.
Turn the layers onto wire racks to cool completely.
Mix frosting and whipped topping in a large bowl.
Stir in remaining almond extract.
Spread between layers and over top and sides of cake.
Variation from Grandma’s kitchen