Ingredients:

  • 300g cake flour
  • 300g granulated sugar
  • 10g baking powder
  • 3g salt
  • 170g unsalted butter, softened
  • 120g egg whites, room temperature
  • 120g full-fat sour cream
  • 120ml whole milk, room temperature
  • 5ml clear almond extract
  • 5ml vanilla paste
  • 240g powdered sugar
  • 45ml heavy cream
  • 0.25 tsp almond extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and line a 9x9 inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. Sift the cake flour, granulated sugar, baking powder, and salt into the bowl of a stand mixer fitted with a paddle attachment.
  3. With the mixer on low speed, add the softened butter one tablespoon at a time. Continue mixing until the mixture resembles fine, sandy crumbs and the flour is fully coated in fat.
  4. In a separate jug or bowl, whisk together the egg whites, sour cream, milk, almond extract, and vanilla until smooth.
  5. Add exactly half of the liquid mixture to the dry ingredients. Increase the mixer speed to medium-high and beat for 90 seconds to develop the cake's structure.
  6. Scrape down the sides of the bowl. Add the remaining liquid in two separate additions, mixing for about 20 seconds after each addition until just combined.
  7. Pour the batter into the prepared pan and smooth the top. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
  8. While the cake cools, whisk together the powdered sugar, heavy cream, and almond extract to create the cloud glaze. Pour over the completely cooled cake before slicing into 16 squares.