Owing to its fluffy egg white batter and generous smattering of Danish almond paste, this light, airy cake tastes like it came straight from Petty’s (R.I.P.). Beautiful and delicate, this cake is sure to delight, but make sure you have some time to devote when tackling this recipe, as it’s a bit fussy (although totally worth it).
1. Preheat oven to 350 degrees. Grease and flour two round 9- or 10-inch cake pans and set aside.
2. In a small bowl, whisk together the flour and baking powder.
3. In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites and salt to soft peaks, and then gradually beat in the sugar (about 1 tablespoon at a time). Continue beating to stiff peaks, and then scoop them out into a separate bowl and set aside.
4. Using the same mixing bowl you just removed the egg whites from, combine the egg yolks and almond paste. Using the paddle attachment, beat on high for 2-3 minutes until pale and fluffy, scraping down sides of bowl as needed. Mix in the princess emulsion or vanilla extract. Remove bowl from stand mixer once all is combined.
5. Gently fold the egg whites into the yolk mixture, and then fold in the flour mixture as well. Pour batter into the prepared pans and bake until a toothpick inserted into the center comes out clean. Begin checking for doneness at 28-30 minutes.
6. Allow cakes to cool in the pans on a rack for 10 minutes and then remove them to the rack to cool fully.
Whipped Cream Icing Instructions:
1. In the bowl of a stand mixer fitted with a whisk attachment, beat the heavy cream, powdered sugar, and almond extract to stiff peaks. If desired, add the Cornflower Blue coloring a few drops at a time until desired color is reached.
2. Decorate with Valentine’s candy, sprinkles, food-grade glitter, shaped marzipan, or anything your heart desires. Go crazy!