1 cup unsalted butter, softened, room temperature
2 cups white sugar
2 eggs, separated, room temperature
3 teaspoons pure vanilla extract
2 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
1 cup buttermilk, room temperature
1. Preheat oven to 325.
2. Grease and flour two 9-inch cake pans. Set aside.
3. In a large bowl, cream together butter and sugar.
4. Add in egg yolks and vanilla, mixing until fully incorporated. Set aside.
5. In a seperate bowl combine flour, baking powder and salt.
6. Gradually add dry ingredients into wet ingredients, alternating with the buttermilk.
7. Mix until batter is fluffy.
8. Beat egg whites until foamy and thick.
9. Fold egg whites into batter and mix until incorporated.
10. Pour batter into prepared pans and spread into even layers.
11. Bake for 30-35 minutes.
12. Remove from oven and let cake cool in pans until pans are warm to the touch.
13. Carefully remove cakes from pan and place on a cooling rack to finish cooling.
14. When cakes are completely cooled frost with chocolate buttercream frosting.
Recipe by Divas Can Cook at http://divascancook.com/moist-yellow-cake-recipe-old-fashioned
Monthly Archives: September 2014
Cook 3/4 lbs of bacon until crispy
Remove bacon and pour out all but 1/2 cup of bacon fat
Add in 4 small onions or French shallots thinly sliced
cook over low heat for around 30 minutes until caramelized
Add in 4 small diced (not minced) apples
Cook until apples are soft
Add in more bacon fat if it gets too dry
Add in 2 cups of 35 % cream (this is not a low fat recipe)
Add in Dijon Mustard. Not the cheap Dijon it has to be Maille. The taste really makes a difference. The amount will have to be tested. I only had cheap dijon and had to use a lot more then I thought I would have needed. Use a Tablespoon at a time and increase after stirring in completely each time. Don’t boil. Just keep warm.
If serving with chicken, nestle in the chicken in the sauce and serve. I served with cauliflower/gratin/cheese sauce and roasted baby potatoes. I would also use pork with this. Not sure about beef. If you try with beef, let me know how it goes…..