This tender, fluffy cake can be made ahead then refrigerated or frozen until ready to be decorated.
- Portion size 24 servings
- Credits : Canadian Living Magazine: May 2008
MethodGrease sides of 13- x 9-inch (3.5 L) metal cake pan; line bottom with parchment paper. Set aside.
In large bowl, beat butter with 2 cups (500 mL) of the sugar until light. Beat in egg yolks, 1 at a time; beat in vanilla.
In separate bowl, whisk together flour, baking powder, baking soda and salt ; stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk.
In another bowl, beat egg whites until soft peaks form; gradually beat in remaining sugar until stiff peaks form. Fold one-quarter into batter; fold in remaining egg whites. Scrape into prepared pan, smoothing top.
Bake in centre of 350°F (180°C) oven for about 50 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack for 10 minutes. Turn out onto rack; peel off paper. Let cool. (Make-ahead: Wrap in plastic wrap and refrigerate for up to 24 hours or overwrap in heavy-duty foil and freeze for up to 2 weeks.)
Nutritional facts Per each of 24 servings: about
- Sodium 249 mg
- Protein 4 g
- Calories 265.0
- Total fat 13 g
- Cholesterol 56 mg
- Saturated fat 8 g
- Total carbohydrate 34 g
- Iron 7.0
- Folate 19.0
- Calcium 6.0
- Vitamin A 11.0