For your next special occasion, try this old fashion vanilla buttermilk cake. It is so yummy; you won't want to make birthday or other special occasion cakes any other way!
6 egg whites
2 cups all-purpose flour
1 cup cake flour1 1/2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
3/4 cup butter, softened to room temperature
2 2/3 cups granulated sugar
2 tsp vanilla
2 cups buttermilk
Allow the egg whites to stand at room temperature for half an hour.
Preheat oven to 350 degrees.
Grease and lightly flour 3 8-inch round cake pans; set aside.
In a medium bowl combine the flours, baking powders, baking soda, and salt; set aside.
In a large mixer bowl, using an electric mixer on medium speed, beat the butter for half a minute or so. Add the sugar and the vanilla. Beat until the mixture is well combined. Add the egg whites all at once and beat for 3 minutes at medium-high speed. Alternately add the flour mixture and the buttermilk to the butter/egg mixture, beating on low after each addition just until combined. Mixture will not be smooth but have a slightly curdled appearance. Divide the batter evenly between the three pans.
Bake at 350 degrees for 30 to 35 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool cakes in pans on wire racks for about 10 minutes. Remove from pans and cool completely on the wire racks.
Frost and decorate, if desired with your favorite frosting.
Yield: 16 servings
Store leftovers in the refrigerator.
2 cups all-purpose flour
1 cup cake flour1 1/2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
3/4 cup butter, softened to room temperature
2 2/3 cups granulated sugar
2 tsp vanilla
2 cups buttermilk
Allow the egg whites to stand at room temperature for half an hour.
Preheat oven to 350 degrees.
Grease and lightly flour 3 8-inch round cake pans; set aside.
In a medium bowl combine the flours, baking powders, baking soda, and salt; set aside.
In a large mixer bowl, using an electric mixer on medium speed, beat the butter for half a minute or so. Add the sugar and the vanilla. Beat until the mixture is well combined. Add the egg whites all at once and beat for 3 minutes at medium-high speed. Alternately add the flour mixture and the buttermilk to the butter/egg mixture, beating on low after each addition just until combined. Mixture will not be smooth but have a slightly curdled appearance. Divide the batter evenly between the three pans.
Bake at 350 degrees for 30 to 35 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool cakes in pans on wire racks for about 10 minutes. Remove from pans and cool completely on the wire racks.
Frost and decorate, if desired with your favorite frosting.
Yield: 16 servings
Store leftovers in the refrigerator.
FILE PHOTO
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