Description
A tender, nostalgic American yellow cake with a fluffy crumb, made with whipped egg whites and buttermilk for perfect balance. Simple and elegant, it’s ideal for gatherings or a sweet treat.
Ingredients
2 1/2 cups (285g) cake flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (226g) unsalted butter, room temperature
1 3/4 cups (350g) granulated sugar
4 large egg yolks, room temperature
2 teaspoons vanilla extract
1 cup (240ml) buttermilk (or non-dairy milk + 1 tablespoon lemon juice)
2 large egg whites, room temperature
1/4 teaspoon cream of tartar
Instructions
Preheat oven to 350°F (175°C)
Butter and flour two 9-inch round or 8-inch square pans
In a bowl, sift together cake flour, baking powder, baking soda, and salt
In another bowl, cream butter and sugar until pale and fluffy
Gradually add egg yolks, mixing well after each addition
Stir in vanilla extract and half the flour mixture by thirds, alternating with buttermilk
In a separate bowl, beat egg whites and cream of tartar until stiff peaks form
Fold egg white mixture into batter in three additions
Divide batter evenly between prepared pans and smooth surfaces
Bake for 26-28 minutes or until a toothpick inserted comes out clean
Cool in pans for 5 minutes, then invert onto wire racks to cool completely
Frost and serve with optional fruit or vanilla sauce
Notes
Sift dry ingredients twice for better aeration
Whip egg whites in a clean, room-temperature bowl to ensure volume
A kitchen scale improves measurement accuracy
For halal dietary needs, use plant-based buttermilk and ensure butter is non-animal
Store in an air-tight container for up to 2 days
- Prep Time: 25
- Cook Time: 28
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 350
- Sugar: 29g
- Sodium: 176mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 42g
- Fiber: 0.8g
- Protein: 4g
- Cholesterol: 45mg