INGREDIENTS

INSTRUCTIONS

From: Sandal@aol.com  Date: 20 Oct 1995 10:08:36 -0500 Buttermilk
imparts a slightly tangy  and rich flavor to butter cake, although it
is actually lower in  cholesterol than whole milk. This cake is
delicious with softly  whipped creme fraiche and ripe peaches. I also
like to bring it plain  to picnics and serve it with windfalls of fresh
wild berries.  One 9-inch by 2-inch cake pan or 9-inch springform pan,
greased,  bottom lined with parchment or wax paper, and then greased
again and  floured.  Preheat the oven to 350 deg F.  In a medium bowl
lightly combine the  yolks, 1/4 of the buttermilk, and vanilla.  In a
large mixing bowl combine the dry ingredients and mix on low  speed for
30 seconds to blend. Add the butter and remaining  buttermilk. Mix on
low speed until the dry ingredients are moistened.  Increase to medium
speed (high speed if using a hand mixer) and beat  for 1 1/2 minutes to
aerate and develop the cake's structure. Scrape  down the sides.
Gradually add the egg mixture in 3 batches, beating  for 20 seconds
after each addition to incorporate the ingredients and  strengthen the
structure. Scrape down the sides.  Scrape the batter into the prepared
pan and smooth the surface with a  spatula. The pan will be about 1/2
full. Bake 30 to 40 minutes or  until a tester inserted near the center
comes out clean and the cake  springs back when pressed lightly in the
center. The cake should  start to shrink from the sides of the pan only
after removal from the  oven.  Let the cake cool in the pan on a rack
for 10 minutes. Loosen the  sides with a small metal spatula and invert
onto a greased wire rack.  To prevent splitting, reinvert so that the
top is up and cool  completely before wrapping airtight. FINISHED
HEIGHT: 1 1/2 inches at  the sides and 2 inches in the middle. STORE:
Airtight: 3 days room  temperature, 5 days refrigerated, 2 months
frozen. Texture is most  perfectly moist the same day as baking.
COMPLEMENTARY ADORNMENTS: A  simple dusting of powdered sugar. One
recipe: Lemon Buttercream.  Creme fraiche topped with peach slices.
SERVE: Room temperature.  Classic Lemon Buttercream: To acheive a truly
lemon flavor, it is  necessary to use both fresh lemon juice and lemon
extract (actually  the pure oil of lemon). Lemon juice alone is too
bitter.  Makes 4  cups (enough to fill and frost two 9-inch by 1
1/2-inch layers or  three 9-inch by 1-inch layers)  Have ready a
greased 1-cup heatproof glass measure near the range.  In a bowl beat
the yolks with an electric mixer until light in color.  Meanwhile,
combine the sugar, water, and lemon juice in a small  saucepan
(preferably with a nonstick lining) and heat, stirring  constantly,
until the sugar dissolves and the syrup is boiling. Stop  stirring and
boil to the soft-ball stage (238 deg F.). Immediately  transfer the
syrup to the glass measure to stop the cooking.  If using an electric
hand-held mixer, beat the syrup into the yolks  in a steady stream.
Don't allow syrup to fall on the beaters or they  will spin it onto the
sides of the bowl. If using a stand mixer, pour  a small amount of
syrup over the yolks with the mixer turned off.  Immediately beat at
high speed for 5 seconds. Stop the mixer and add  a larger amount of
syrup. Beat at high speed for 5 seconds. Continue  with the remaining
syrup. For the last addition, use a rubber scraper  to remove the syrup
clinging to the glass measure. Continue beating  until completely cool.
Gradually beat in the butter and lemon extract. Place in an airtight
bowl. Bring to room temperature before using. Rebeat if necessary to
restore texture. STORE: 6 hours room temperature, 1 week  refrigerated,
8 months frozen. POINTERS FOR SUCCESS: To prevent  crystallization, do
not stir after the syrup comes to a boil. To keep  the temperature from
rising, remove the syrup from the pan as soon as  it has reached 238
deg F. Don't allow the syrup to fall directly on  the beaters as it
will spin the syrup around the sides of the bowl.  Using a hand held
beater makes this easier. FROM: The Cake Bible by  Rose Levy Beranbaum
REC.FOOD.RECIPES ARCHIVES  /CAKES  From rec.food.cooking archives.
Downloaded from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 908
Calories From Fat: 561
Total Fat: 63.7g
Cholesterol: 383.9mg
Sodium: 369.2mg
Potassium: 117.5mg
Carbohydrates: 79.6g
Fiber: <1g
Sugar: 51.4g
Protein: 7.5g