Posted by: Jonjon | January 27, 2009

Cake – Auntie’s buttermilk cake 9/10 for the texture, 8/10 for the taste

Cake – Auntie’s buttermilk cake 9/10 for the texture, 8/10 for the taste

• 3 tablespoons and 1-1/4 teaspoons shortening 45g
• 1/4 cup and 3 tablespoons white sugar 85g
• 3/4 cup and 2 teaspoons cake flour 110g
• 1/8 teaspoon salt 0.9g
• 1-1/8 egg whites
• 1/4 teaspoon vanilla extract 1ml
• 3/4 teaspoon buttermilk 4ml
• 1/4 teaspoon baking powder 1g
• 1/4 cup and 3 tablespoons buttermilk 100ml
• 1/8 teaspoon baking soda 0.7g
• 1/4 teaspoon almond extract 1ml

The cake expanded quite a lot in the oven. The texture was very good, light and fluffy inside. I put the cake in a glass bowl and it was in the oven for about 35 minutes, though I should have put it for a further 7 minutes to make the inside more dry. At 35 minutes, the inside was dry and done, but it still tasted a bit gooey when dissolved in the mouth. The taste was that of a light sweet cake with the taste of almond and vanilla essence. Overall, it was not bad. I really liked the texture,..but the taste was just okay I guess.
This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 1 – 13×9 inch pan.
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour 1- 13 x9 inch square cake pan.
2. Cream shortening and sugar together and add 1 tablespoon buttermilk.
3. Sift flour three times and add baking powder and salt.
4. Combine 1 1/2 cups buttermilk with 1/2 teaspoon baking soda. Alternate adding buttermilk to shortening mixture with flour.
5. Beat egg whites until stiff and fold into batter. Stir in the vanilla and almond extracts. Pour batter into prepared pan.
6. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes. Once cool frost with frosting of your choice. If you want you can add orange extract to the frosting, about 1 teaspoon.


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