Mile High Butttermilk Cake

Mile High Buttermilk Cake

3- 8″ layers

• 4 c cake flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 c unsalted butter
• 3 c sugar
• 2 TBS vanilla
• 1 inch of vanilla bean, seeds scraped into the batter pod set aside (add the pod to the sugar bowl for vanilla sugar)
• 2 c buttermilk
• 6 egg whites, unbeaten

1. Sift together the flour, salt, baking powder and baking soda.
2. Cream butter and sugar unitl light and fluffy.
3. Beat in vanilla and vanilla scrapings.
4. Add dry ingredients alternately with the buttermilk, beating well after each addition.
5. Add egg whites and beat at medium speed for two minutes.
6. Divide equally between 3 greased and wax paper lined 8″ round pans.
7. Bake at 350 for 20 minutes, reduce heat to 325 and bake for 25 minutes more, or until the cake tests done.
8. Cool in pans 10 minutes, then turn out and finish cooling on racks.
9. Fill and frost as desired.