Sunday, August 4, 2013

Buttermilk Cake

My extreme chocoholic daughter does not let me bake a simple Vanilla Cake. So as a compromise, I tend to bake the marble cake or zebra cake or such black and white cakes.  I came across this recipe of "Black & White" cake at the Cooking Light website. Since this recipe calls for buttermilk, Gudiya calls this a Buttermilk cake.

Gudiya helped me measure the ingredients. She has studied fractions this year. So this recipe put her fraction skills to work. I gave her 1/4 cup measuring cup and asked her how many such cups were needed to make 1 1/2 cup all purpose flour. She seemed to enjoy this process far more than the usual fractions homework. While whisking the cake batter, she asked me if I knew any cake related historical story? and thus started our hour long discussion about French Revolution.

Buttermilk Cake
To dust the pan
2 tsp All purpose flour
Cooking spray

6 tbsp buttermilk, melted
1 cup sugar
4 egg whites
1 1/2 tsp vanilla extract
3/4 cup buttermilk

1/2 tsp salt
1/2 tsp baking soda
1 1/2 cup all purpose flour, levelled

For the remaining half
3 tbsp unsweetened cocoa powder
1/4 tsp almond extract (optional)

1. Preheat oven 350 F. Using cooking spray and flour, coat/dust your bundt pan.
2. Whisk egg whites, sugar, butter, buttermilk and vanilla extract.
3. Sift all purpose flour, baking soda and salt.
4. Mix wet and dry ingredients.
5. Spread half of the batter into your prepared pan.
6. Stir in cocoa powder and almond extract - if using.
7. Pour the remaining batter over the white batter in the pan.
8. Bake for 30 minutes.
9. Take out of the oven. Cool in the pan for 10 minutes.
10. Invert the cake.
11. Serve with vanilla ice-cream or any ice-cream of your choice.

Note -
1. The original recipe calls for 8 x 8 square pan.


Print Page


LinkWithin Related Stories Widget for Blogs