Recipe by Jenykell
"I would suggest to mix the butter with the dry ingredients and add the buttermilk to that without the sugar, then beat the egg whites with the sugar to create a meringue (until the mixture forms peaks) and fold that mixture in with the rest of the cake."
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1 1/3 cups
1 1/2 cups
2 1/2 cups
Followed the instructions exactly, only added a tiny bit of cream of tartar to the egg whites while beating them as I don't have an electric mixer. Difficult to say whether that affected the outcome. Regardless, the cake was completely delicious, light and flavorful. Moist for a white cake as well. I used it as the base for a whipped cream and strawberry cake, and it went over very well. Will make again whenever I need a white cake for anything.
PS. I forgot, I also added a tiny amount of lemon extract as well, to enhance the strawberry flavor.
This cake tastes great...I followed the original recipe and poured it into a transformer (the movie) mold and it came out great! Go autobots!!!??
Make sure butter is soft before starting. Good cake, dense.
I made this cake three times. Made the original recipe first. Tried adding lemon juice to the egg whites the second time to see if I could get them firmer. Followed the suggestion in the heading the third time with brand new baking powder. It made absolutely no difference. It was flat and very dense each time and really didn't even taste that good. I needed 2 layer cakes for my party and I had to make three cakes and add a layer to each just to make them tall enough to look like a regular layer cake.
* Percent Daily Values are based on a 2,000 calorie diet.
Buttermilk White Layer Cake
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 134
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