Lemon Topped Fluffy White Cake

Ingredients

Cake

• 2 1/4 cups cake flour
• 1 cup milk
• 6 large egg whites, at room temperature
• 2 teaspoons almond extract
• 1 teaspoon clear vanilla extract
• 1 3/4 cups granulated sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1 1/2 cups butter, cut into cubes

Frosting

• 2 egg whites
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 cup granulated sugar
• 1/4 teaspoon cream of tartar
• 1/8 teaspoon salt
• 1/3 cup water

Topping

• 1 box lemon pudding mix

Directions

1. Prepare pudding as to package directions and chill.
2. Preheat oven to 350 degrees. grease two 8 inch cake pans.
3. In a medium bowl Pour milk , egg whites, and extracts and whisk until blended.
4. Mix flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter and continue beating on low for 2 minutes.
5. Add milk mixture to flour mixture and beat at medium speed for 2 minutes.
6. Pour batter evenly between two prepared cake pans.
7. Bake27-30 minutes or until toothpick inserted in the center comes out clean.
8. Let cool in pans 5 minutes then unmold to a metal rack to cool completely.
9. For the frosting. In a large bowl add egg whites, vanilla and almond extracts, set aside.
10. In a saucepan, mix sugar, cream of tartar, salt and water. Heat to a boil stiring often until sugar dissolves.
11. With an electric mixer, beat your egg whites and extracts on high, while adding in the hot syrup. Keep beating on high until stiff peaks form.
12. Place cake on a serving tray and coat with frosting. spoon or pipe chilled pudding onto top of cake before serving.