1/2 c Butter 1/2 ts Baking soda
1 1/2 c Sugar 1/4 ts Salt
3/4 ts Vanilla 1 c Buttermilk
2 c Cake flour;sifted 1/2 c Egg whites(about 3 large
1 ts Baking powder -eggs)
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:
1/4 cup butter 1 Cups sifted confectioners’ Sugar 1/4 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
Yields
10 servings