Prep 20 mins
Cook 30 mins
Wonderful cake with unique vanilla icing!
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 cup shortening
- 2 cups packed brown sugar
- 1 teaspoon vanilla
- 2 egg yolks
- 1 cup buttermilk
- 2 egg whites
- 1 cup milk
- 1⁄4 cup flour
- 1 cup butter
- 1 cup sugar
- 1 teaspoon vanilla
- Grease and lightly flour two 8x11/2-inch round cake pans or grease one 13x9x2-inch baking pan; set the pan(s) aside. In a medium bowl stir together the flour, baking soda, and salt; set aside.
- In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and vanilla; beat until well combined. Add egg yolks 1 at a time, beating well after each addition. Alternately add flour mixture and buttermilk to shortening mixture, beating on low speed after each addition just until combined.
- Thoroughly wash the beaters. In a medium mixing bowl beat egg whites with an electric mixer on medium speed until stiff peaks form (tips stand straight). Gently fold egg whites into the beaten mixture. Spread batter into the prepared pan(s).
- Bake in a 350 degree F oven for 30 to 35 minutes for the 8-inch pans or 35 to 40 minutes for the 13x9x2-inch pan, or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans; cool thoroughly on racks. Or, place 13x9x2-inch cake in pan on a wire rack; cool thoroughly.
- In a screw-top jar combine 1 cup milk and 1/4 cup flour. Cover and shake well. Place milk mixture in a small saucepan. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes more. Remove from heat. Transfer cooked mixture to a small bowl. Cover surface with plastic wrap and refrigerate at least 2 hours or until thoroughly chilled. In a large mixing bowl beat 1 cup butter, 1 cup sugar, and 1 teaspoon vanilla with an electric mixer on medium speed until light and fluffy and sugar is almost dissolved. Add the chilled cooked mixture, 1/4 at a time, beating on medium speed after each addition until smooth.
- Frost. Cover and store cake in the refrigerator for up to 3 days. Let stand at room temperature for 30 minutes before serving.
It smelt wonderful while it was baking.I checked it, visually, at 28 minutes: it had risen impressively in the pan. But, not quite done.The alarm went off at 33 minutes.
Except for a small margin of cake around the edges, the centre was flat. Flat! No more than a 10mm thick!
The risen edges tasted wonderful and the texture was good. The centre was flat !
I'm going to try it again with less brown sugar. Ours can contain up to 8% molasses, while US brown sugar contains 3.5%. Too much moisture!