Name: Buttermilk cake
Yield: 0 serving
Cuisine: Bake
Ingredients: 375.00 ml white sugar; 250.00 g butter; 5.00 eggs extra-large, separated; 5.00 ml naartjies dried peel, chopped; 10.00 ml Bicarbonate of soda; 500.00 ml Buttermilk; 750.00 ml flour cake; salt pinch; nutmeg ground, pinch; 250.00 ml icing sugar; 65.00 ml milk powder; 125.00 g butter; 10.00 ml vanilla essence

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Ingredients (13)

CAKE

375.00 ml	white sugar
250.00 g	butter
5.00	eggs — extra-large, separated
5.00 ml	naartjies — dried peel, chopped
10.00 ml	Bicarbonate of soda
500.00 ml	Buttermilk
750.00 ml	flour — cake
	salt — pinch
	nutmeg — ground, pinch

ICING

250.00 ml	icing sugar
65.00 ml	milk — powder
125.00 g	butter
10.00 ml	vanilla — essence

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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.