This delightful cake has a tender crumb and a rich, buttery flavour, enhanced by a hint of pure vanilla extract. Made with simple, wholesome ingredients like buttermilk and fresh eggs, this cake is a testament to the timeless beauty of traditional baking.
Ingredients:
- 1 cup unsalted butter, softened, room temperature (do not microwave)
- 2 cups white sugar
- 2 eggs, separated, room temperature
- 3 teaspoons pure vanilla extract
- 2 cups cake flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk, room temperature
Method:
Preheat the oven to 175°C (350°F). Grease and flour two 9-inch round cake tins.
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Beat in the egg yolks one at a time, then add the vanilla extract.
In another bowl sift together the cake flour, baking powder and salt.
Beat the dry ingredients into the creamy mixture, alternating with the buttermilk, until just combined.
In a separate bowl, beat the egg whites until stiff.
Using a spatula, gently fold the egg whites into the batter, taking care not to overcook the whites.
Pour the mixture evenly into the prepared trays.
Bake in a preheated oven for 25 to 30 minutes, or until a toothpick inserted in the centre of the cake comes out clean.
Leave the cakes to cool for 10 minutes on wire racks before removing to cool completely.
