Buttermilk cake

Recipe from: 9/14/2000 12:00:00 AM
Ingredients 15
Servings 0
Time

Ingredients

  • CAKE
  • 375
    ml
    white sugar
  • 250
    g
    butter
  • 5
    extra-;large eggs, separated
  • 5
    ml
    dried naartjie peel, finely chopped
  • 10
    ml
    bicarbonate of soda
  • 500
    ml
    buttermilk
  • 750
    ml
    cake flour
  • pinch salt
  • pinch nutmeg
  • ICING
  • 250
    ml
    icing sugar
  • 65
    ml
    full cream milk powder
  • 125
    g
    butter
  • 10
    ml
    vanilla essence
 

Method

 
Preheat the oven to 180 °C and butter two deep 22 cm cake tins or spray with non-stick spray. Cream the sugar and butter together until light and fluffy. Beat in the egg yolks one by one, beating well after each addition. Stir in the naartjie peel. Dissolve the bicarbonate of soda in the buttermilk. Sift the cake flour, salt and nutmeg together and fold into the butter mixture, alternating with the buttermilk. Beat the egg whites until stiff peaks form and carefully fold in. Spoon into the prepared cake tins, spreading evenly. Bake for 45 to 50 minutes or until a testing skewer comes out clean when inserted into the centre of the cakes. Allow the cakes to cool for a while in the tins before turning out to cool completely on a wire rack. To make the icing, sift the icing sugar and milk powder together. Add to the butter, beating well until light and creamy. Add vanilla essence and decorate the cake. Makes two cakes.
 

Read more on: bake  |  dairy
 

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