Buttermilk Cake---NOT Chocolate!!
Submitted by bettina on February 26, 2004 at 10:25 am

DESCRIPTION
Buttermilk Cake---NOT Chocolate!!

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
I have both this book, and an earlier cookie book, authored by this husband and wife team...they evidently had a well known cake decorating business/bakery, in Chicago a number of years ago.

Anyway, this book has loads of "checkmarks", and asterisks, on almost every single page! That's in addition to "batter-spatter", another clue to a good cake!

1 cup butter
2 cups sugar

3 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
6 egg whites
1 teaspoon cream of tartar
1 teaspoon vanilla

Method:

Cream butter, add sugar gradually, cream well.

Sift together the flour, baking soda, and salt.

Add the buttermilk alternately with the flour mixture---she advises always doing this in 1/4 batches, to ensure that the batter consistency remains correct. Blend the buttermilk and the dry ingredients well, with the butter/sugar mixture.

Beat the egg whites until foamy, add cream of tartar and beat until stiff, add vanilla, and blend into batter.

Oven temperature is 375F. 2 nine-inch, prepared and papered pans.

Bake for 25 to 30 minutes, or until cake tester comes out clean.

Cool in pans 10 minutes, remove allow to cool completely on cake racks. Remove paper. Put layers together and ice with White Butter-Cream Icing (page 240). Add ground nuts to the sides of the iced cake.

White Butter-Cream Icing:

1/4 shortening
1/4 cup butter

1 1/4 cups confectioners' sugar

1/2 teaspoon salt
12 teaspoon vanilla

Method:

Let the shortening/butter come to room temperature, and cream together.

Sift the confectioners' sugar, and add to the above, cream well.

Add the salt, and vanilla, and blend well.