White buttermilk cake

10 servings

Ingredients

Quantity Ingredient
½ cup Butter
1½ cup Sugar
¾ teaspoon Vanilla
2 cups Cake flour;sifted
1 teaspoon Baking powder
½ teaspoon Baking soda
¼ teaspoon Salt
1 cup Buttermilk
½ cup Egg whites(about 3 large eggs)

Directions

1. Preheat the oven to 350. Grease 2 8" pans and line them with waxed paper. In a mixing bowl, cream the butter and then add the sugar. Beat until light and fluffy. Add the vanilla and mix well.

2. Sift together the dry ingredients. Add them to the creamed mixture, alternating with the buttermilk. Be sure to start and end with the dry ingredients.

3. In a seperate bowl, beat the egg whites until they are stiff but not dry. Fold them gently into the batter. Divide the cake batter evenly between the pans and bake for about 25 minutes or until a toothpick inserted in the middle comes out clean. Let the layers cool in the pans for about 5 minutes, then remove them to a rack to cool completely.

ButterCream Frosting:

¼ cup butter 1 Cups sifted confectioners' Sugar ¼ tsp salt 1 tsp vanilla extract 2 T (or as needed) milk or cream (I used half and half)

In a medium mixing bowl, cream the butter very well, then add the sugar and beat until the sugar is incorporated and the mixture is light and fluffy.

Add the salt and vanilla and mix until they are incorporated. Beat in the milk or cream, adjusting the amount to get the consistency you want.

Eileen Lamparelli

Submitted By EILEEN LAMPARELLI On 01-31-95

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