Ingredients:

  • 375g cake flour
  • 350g granulated sugar
  • 1 tablespoon baking powder
  • 0.75 teaspoon fine sea salt
  • 170g unsalted butter, room temperature
  • 180ml large egg whites, room temperature
  • 240g full-fat sour cream
  • 60ml vegetable oil
  • 1 tablespoon clear vanilla extract
  • 0.5 teaspoon almond extract
  • 225g full-fat cream cheese
  • 115g unsalted butter
  • 480g powdered sugar
  • 2 tablespoons heavy cream

Instructions:

  1. Preheat oven to 350°F (180°C) and thoroughly grease and flour a 10-to-12 cup Bundt pan.
  2. In your stand mixer, cream the 170g unsalted butter and 350g granulated sugar for 3 minutes.
  3. Slowly stream in the 60ml vegetable oil while the mixer is on low. Wait until it is fully incorporated before moving to the next step to maintain the emulsion.
  4. Add the 180ml egg whites in three separate additions. Beat well after each addition to ensure the protein bonds are forming correctly with the fat.
  5. Mix in the 1 tablespoon clear vanilla extract and 0.5 teaspoon almond extract.
  6. In a separate bowl, sift together the 375g cake flour, 1 tablespoon baking powder, and 0.75 teaspoon fine sea salt.
  7. Add one third of the dry ingredients to the mixer, followed by half of the 240g sour cream. Repeat, ending with the dry ingredients. Stop mixing the moment the last streak of flour disappears.
  8. Pour the batter into the prepared pan and smooth the top.
  9. Bake for 45 minutes until a skewer inserted comes out clean or with a few moist crumbs.
  10. Let the cake rest in the pan for exactly 10 minutes.
  11. Once completely cool, beat the 225g cream cheese and 115g butter until smooth. Add the 480g powdered sugar and 2 tablespoons heavy cream, beating until velvety. Drizzle or spread over the cake.