Ingredients
6 eggs
1
½ cups of all-purpose flour
¾
teaspoons of baking powder
¾
teaspoon of baking soda
2
2/3 cup of butter, softened
2
cups of sugar
2
teaspoons of vanilla
1
cups of buttermilk
Directions
Separate eggs. Allow egg whites to stand at room temperature for
30 minutes (reserve yolks for another use). Meanwhile, grease three
8x1-1/2-inch round cake pans. Line bottoms of pans with parchment paper. Grease
parchment paper and lightly flour pans; set aside. In medium bowl stir together
flour, baking powder, baking soda, and 3/4 teaspoon salt; set aside.
Preheat oven to 350 degrees F. In large mixing bowl beat butter
with electric mixer on medium to high for 30 seconds. Add sugar and vanilla;
beat until well combined. Add egg whites all at once; beat on medium-high 3
minutes. Alternately add flour mixture and buttermilk to butter mixture,
beating on low after each addition just until combined (batter may look
slightly curdled). Divide batter among prepared pans. (If you do not have three
pans, refrigerate remaining batter until ready to use.)
Bake in preheated oven 30 to 35 minutes or until a wooden
toothpick inserted near centers comes out clean. Cool cakes in pans on wire
racks 10 minutes. Remove layers from pans. Cool thoroughly on racks.
Frost with desired frosting. Store, covered, in refrigerator.
Makes 16 servings.
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