Ingredients
- 2 1/4 cups pastry flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, room temperature
- 1 1/2 cups sugar
- 4 egg whites
- 1/2 tablespoon pure vanilla
- 1 1/4 cups buttermilk
Preparation
Step 1
1. Preheat the oven to 350.
2. Onto a large piece of parchment paper, sift together the flour, baking powder and salt. Set aside.
3. IN a stand mixer fitted with a paddle attachment, beat the butter on medium speed until light and fluffy. Add the sugar, egg whites, and vanilla and continue to beat until well combined.
4. Turn the mixer to low and add the dry ingredients and buttermilk alternately (begin and end with the dry). Scrape down the sides of the bowl at least twice during the mixing.
5. Spoon the batter evenly into the prepared pans. Bake in the preheated oven to 25 to 30 minutes or until a wooden skewer inserted into the center comes out clean.
6. Meanwhile prepare your icing.
7. Remove form the oven and allow to cool for about 10 minutes then invert the cakes onto wire racks to cool completely. You may need to run a sharp knife around the edge of the pan if the cakes do not easily fall when first inverted.
8. Transfer the cakes to a rotating cake stand and use a large serrated knife to cut each cake in half on the horizontal to create four layers. Follow the steps of icing cake in the style of your choice.