Description
A delicate and sturdy white sponge cake enriched with sour cream and almond, designed to be the perfect canvas for fresh botanical decorations. This Mediterranean-inspired dessert offers a velvety crumb that stays moist and elegant for any special occasion.
Ingredients
- 1 (15.25 oz) box white cake mix
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 cup water
- 1 cup sour cream
- 3 tablespoons vegetable oil
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 4 large egg whites
Instructions
- Preheat your oven to 325 degrees F (165 degrees C) and thoroughly grease and flour an 11×13-inch cake pan.
- In a large glass bowl, whisk together the white cake mix, all-purpose flour, granulated sugar, and salt until well combined and free of clumps.
- Add the water, sour cream, vegetable oil, almond extract, vanilla, and egg whites to the dry ingredients.
- Beat the mixture with an electric mixer on a low setting for approximately 4 minutes until the batter is glossy and moistened.
- Pour the batter into the prepared pan, smoothing the top with a spatula, and bake for 25 minutes or until the center springs back when touched.
- Allow the cake to cool completely before applying frosting or decorating with fresh edible flowers.
Notes
To ensure a perfectly flat surface for floral arrangements, avoid over-beating the batter which can introduce too much air and cause the cake to dome. If using real flowers, ensure they are food-safe and organic to maintain the integrity and safety of your dessert.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean