White Buttermilk cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 Cups Sifted cake flour
1 tsp baking soda
½ tsp salt
1 Cup Shortening
2 Cups granulated sugar, divided
1 Cups buttermilk
2 tsp clear vanilla
½ tsp almond extract
6 egg whites, at room temperature
1 tsp cream of tartar
Creamy Frosting:
3 tbsp all-purpose flour
1 cup milk
1 cup butter softened
1 cup powdered sugar
1 tsp vanilla
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Directions: |
Directions:Preheat oven to 350º. Grease and flour 2 (9 inch) or 3 (8 inch ) round pans.
Combine flour, baking soda and salt, set aside
Beat together shortening with 1⅓ cups of 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 remaining ⅔ cup of sugar, beating until stiff peaks form; fold into flour mixture. Pour evenly until stiff peaks form; fold into flour mixture.
Pour evenly into prepared pans.
Bake 30 to 35 minutes or until toothpick comes out clean. Cool layers in pan on wire racks 10 minutes. Loosen edges and remove to racks to cool completely. Fill and frost with Creamy Frosting.
Creamy Frosting:
Combine 3 tbsp all-purpose flour and milk in medium saucepan; stir over low heat until thickened. Cool. Beat 1 cup softened butter in large bowl until creamy. Add 1 cup powdered sugar; beat until fluffy. Blend in 1 tsp vanilla. Add flour mixture; beat until thick and smooth. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:1 hour |
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