White Buttermilk Cake
This tender, fluffy cake can be made ahead then refrigerated or frozen until ready to be decorated.
Servings: 16 to 24
Ingredients:
| 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% |
-
1-1/2 cups (375 mL) butter, softened
2-1/4 cups (550 mL) granulated sugar
3 eggs, separated
1-1/2 tsp (7 mL) vanilla
3-1/2 cups (875 mL) all-purpose flour
1 tbsp (15 mL) baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
2-1/4 cups (550 mL) 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 sa< 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 sa< 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
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