| Prep Time | 30 minutes |
| Cook Time | 35 minutes |
| Passive Time | 1 hour for cooling |
| Servings |
cake (12 servings each)
|
Ingredients
- 8.5 oz flour, all-purpose (plain)
- 4 egg whites
- 7 oz sugar, white granulated
- 4 oz vegetable shortening
- 10.5 oz buttermilk
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon vegetable shortening (to grease pan)
- 1 tablespoon flour, all-purpose (plain)
Ingredients
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Instructions
Prepare the Ingredients
- If chilled, allow the eggs to stand at room temperature for at least 30 minutes.
- Get the ingredients ready by weighing & measuring them into separate bowls.
- Cut a piece of parchment paper into a circle that just fit into the bottom of the cake pan.
Make the Cake
- Preheat oven to 350°F (175°C).
- Grease the bottom of the pan with about 1/2 teaspoon of shortening. Place the parchment paper circle into the bottom of the pan and grease the tops of the parchment paper and sides of the pan with about 1/2 teaspoon of shortening. Add the 1 tablespoon of flour into the pan and shake to evenly coat the inside of the greased pan with the flour. Dispose of any lose flour left in the pan.
- In the medium mixing bowl, add the flour, baking soda, baking powder and salt and stir with the wire whisk until thoroughly combined.
- In the large mixing bowl, add the shortening and beat with the stand mixer of hand mixer on medium to high speed for 30 seconds. Gradually add the sugar to the shortening, a quarter cup at a time, each time beating on medium speed until well combined before adding the next quarter cup, scraping the sides of the bowl down occasionally with the scraper spatula. Continue to beat for an additional 2 minutes.
- Add the vanilla and beat until combined. Add the egg whites one at a time, beating and scraping the sides of the bowl after each addition. Alternately add a third of the flour mixture and a third of buttermilk, beating on low speed after each addition until just combined.
- Pour the batter into the greased and floured pan.
- Bake for 35 to 40 minutes or until a wooden toothpick inserted near the center of each pan comes out clean, turning the pan around halfway through the baking.
- Cool the pan on a wire rack for 10 minutes. Remove the cake from the pans, remove the parchment paper and cool the cake completely on the wire rack before slicing and serving.
Recipe Notes
Equipment Required (in order of use)
- Up to 8 extra bowls to hold the ingredients
- Kitchen weighing scale (preferably digital)
- Measuring spoons & cups
- Baking parchment paper
- Convection oven
- 9-inch springform cake pan
- Medium mixing bowl
- Wire whisk
- Large mixing bowl
- Stand mixer or hand mixer with wire whisk attachment
- Silicone scraper spatula
- Oven mitts
- Toothpicks
- Wire rack
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