2 ½ cups all-purpose flour
2 cups sugar
1 teaspoon baking powder
½ teaspoon baking soda
1/8 teaspoon salt
1 1/3 cups buttermilk
½ cup butter, softened but not melted
1 teaspoon vanilla
4 egg whites
In a bowl combine flower, sugar, baking powder, baking soda, and 1/8 teaspoon of the salt. Add buttermilk, butter, and vanilla. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl. Beat on medium to high speed for 2 minutes, scraping sides of bowl occasionally. Add egg whites and beat for 2 minutes more, scraping sides of bowl (if your mixer seems to strain or bog down, shift to high speed.)
CAKE: Pour into 2 greased and floured 9x1 ½” round baking pan (pan should be no more than half full). Bake in a 350 degree oven for 30 -35 minutes or till a toothpick inserted in center comes out clean. Cool on wire racks for 10 minutes. Loosen sides. Remove from pans and cool thoroughly before frosting.
CUPCAKES: fill no more than half full. Bake at 350 degrees for 18-23 minutes or till toothpick inserted in center comes out clean. Let cool completely before frosting.
From Better Homes Cookbook. Just so good that I had to share.
