Instructions
1. **Prepare Your Pan:** Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
2. **Combine Dry Ingredients:** In a medium bowl, whisk together the flour, baking powder, and salt.
3. **Cream Butter and Sugar:** In a large bowl, using an electric mixer, cream together the softened butter and ¾ cup of the granulated sugar until light and fluffy (about 3-4 minutes).
4. **Add Extracts and Alternating Wet/Dry:** Beat in the vanilla extract and almond extract. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
5. **Whip Egg Whites:** In a separate clean, large bowl, using an electric mixer with clean beaters, beat the egg whites on medium-high speed until soft peaks form. Gradually add the remaining ¼ cup of granulated sugar, continuing to beat until stiff, glossy peaks form. Be careful not to overbeat.
6. **Gently Fold in Egg Whites:** Carefully fold about one-third of the whipped egg whites into the cake batter to lighten it. Then, gently fold in the remaining egg whites until no streaks remain. Be delicate to maintain the airiness.
7. **Add Raspberries and Almonds:** Gently fold in the raspberries and sliced almonds into the batter.
8. **Bake:** Pour the batter into the prepared cake pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
9. **Cool:** Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
10. **Prepare Glaze (Optional):** In a small bowl, whisk together the powdered sugar, milk/lemon juice, and almond extract until smooth. Drizzle over the cooled cake.
11. **Serve:** Slice and enjoy your delightful Fluffy Raspberry Almond Cake!
short tips
* **Room Temperature Egg Whites are Key:** This ensures they whip up to their maximum volume, creating that irresistible fluffy texture.
* **Don’t Overmix:** Overmixing the batter can develop the gluten too much, leading to a tougher cake. Mix until just combined.
* **Frozen Raspberries Work Too:** No need to thaw them beforehand. Adding them frozen helps prevent them from sinking to the bottom of the cake.
* **Clean Bowl and Beaters for Egg Whites:** Any grease can prevent the egg whites from whipping properly.
* **Gently Fold:** This is crucial for maintaining the air in the egg whites and achieving a light, airy cake.
* **Storage:** Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
