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2 ¾ cups Queen Guinevere Cake Flour (note)

1 ½ cups plus 2 tablespoons sugar (see note)

1 tablespoon baking powder

¾ teaspoon salt

¾ cup (12 tablespoons) unsalted butter, softened

4 large egg whites plus 1 whole large egg (note)

1 cup full-fat vanilla yogurt or 1 cup whole milk (see note)

2 teaspoons vanilla extract

2 teaspoons almond extract (see note)

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Mix all the dry ingredients for 2 minutes on slow speed to blend and aerate. Add the soft butter and mix into a paste. Add the egg whites, then the whole egg, beating after each addition to begin building the structure of the cake. Scrape down the sides and the bottom of the bowl periodically. In a small bowl, mix the yogurt (or milk) with the vanilla and almond extracts. Add that mixture, a third at a time, to the egg mixture. Beat 1-2 minutes after each addition, until fluffy, scraping the sides and bottom of the bowl.

Pour the batter into greased and floured or parchment-lined pans (two 8- or 9-inch, one 9-by-13 inch or 20-24 cupcakes). Bake the cake(s) in a preheated 350-degree oven 25-30 minutes for 8- or 9-inch pans, 23-26 minutes for 9-by-13 inch pan or 20 minutes for cupcakes. Remove from the oven, cool and frost.

How would she frost the cake? "Probably with just a buttercream, or whipped cream and strawberries. I love it with just that. Instead of the biscuit shortcakes, I'd rather have this as the base. You can't say it's lighter in calories, but I think it tastes lighter and fancier."

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Flour note: "Cake flour allows you to carry, or hold, more fat, sugar or liquid. You couldn't have made this cake 100 years ago, because the flour just wasn't -- well, cake flour."

Sugar note: Superfine sugar is best. "The fine sugar does make a difference. The texture is more even."

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