White Buttermilk Cake
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This recipe makes 24 servings
Nutritional Info |
|
|---|---|
| Per each of 24 servings: about | - |
| cal | 265 |
| pro | 4 g |
| total fat | 13 g |
| sat. fat | 8 g |
| carb | 34 g |
| fibre | 1 g |
| chol | 56 mg |
| sodium | 249 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 7 |
| vit A | 11 |
| folate | 19 |
This tender, fluffy cake can be made ahead then refrigerated or frozen until ready to be decorated.
Ingredients
- 1-1/2 cups butter, softened
- 2-1/4 cups granulated sugar
- 3 eggs, separated
- 1-1/2 tsp vanilla
- 3-1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2-1/4 cups buttermilk
Preparation
Grease 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.)
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.)
Source : Canadian Living Magazine: May 2008
- Keywords : Dessert; Buttermilk; Bake; Butter; Sugar; Eggs; Make-Ahead;
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