OTHER CAKES: Using buttermilk in this recipe gives it an additional tangy flavour that is good in a rich cake like this one.

BUTTERMILK CAKE:

 

 

 

 

flour mixture:

     2 ¼ cup all purpose flour + 1 tsp. baking powder & ½ tsp. baking soda    

    ¼ tsp. each ground mace & salt                                                      

¾ cup butter, at room temperature

1 tsp. gated orange rind                                   

1 cup sugar

3 large eggs, separated                        

1 tsp. vanilla extract

1 cup buttermilk                                             

¼ tsp. cream of tartar

icing sugar for dusting

 

 

 

 

Preheat oven to 350 degrees F. Grease and flour a 9 ½ -inch Kugelhopf tin or a round 9-10-inch spring-form cake pan.

 

Sift flour mixture together three times. Use a hand-held electric beater to cream butter with the orange rind; then add in ¾ cup of the sugar and cream until fluffy. Add the egg yolks, one at a time, beating well after each addition. Add vanilla. Fold in flour mixture alternately with the buttermilk, beginning and ending with flour.

 

In a separate bowl, beat egg whites until frothy. Add cream of tartar and beat until soft peaks form. Add the remaining sugar and beat until stiff.  Fold a quarter of egg whites into the cake mixture; then gently fold in the rest of the egg whites. Turn batter out into prepared pan.

 

Bake 55 to 60 minutes or until a dry toothpick inserted into middle of cake comes out clean. Remove and place on wire rack. Leave to cool in pan for about 20 minutes; then turn out the cake. Dust cake with icing sugar to serve.