White Buttermilk Cake  

Friday, January 16, 2009


3 c. sifted cake flour
1 tsp. baking soda
1/2 tsp. salt
1 c. shortening
2 c. granulated sugar, divided
1 c. buttermilk
2 tsp. clear vanilla
1/2 tsp. almond extract
6 egg whites, at room temperature
1 tsp. cream of tartar
Creamy Frosting


Preheat oven to 350 degrees. Grease and flour two 9-inch or three 8-inch round cake pans. Combine flour, baking soda and salt; set aside. Beat together shortening with 1 1/2 cups of the granulated sugar in large bowl until light and fluffy. Add flour mixture alternately with buttermilk, beating well after each addition. Blend in flavorings.

Beat egg whites in separate bowl at medium speed with electric mixer until foamy. Add cream of tartar; beat at high speed until soft peaks form. Gradually beat in the remaining 2/3 cup granulated sugar, beating until stiff peaks form; fold into flour mixture.

Pour evenly into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges and remove to racks to cool completely. Fill and frost with Creamy Frosting.


Combine 3 tablespoons all-purpose flour and 1 cup milk in medium saucepan; stir over low heat until thickened. Cool. Beat 1 cup (2 sticks) softened butter in large bowl until creamy. Add 1 cup powdered sugar; beat until fluffy. Blend in 1 teaspoon vanilla. Add flour mixture; beat until thick and smooth.

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