Buttermilk Cake
Makes a 9" round.
Ingredients:
1 3/4 cups (200g) all-purpose flour
2 tsp baking powder
1/2 tsp baking soda (Sodium bicarbonate)
1/2 tsp salt
3/4 cup (150g) granulated sugar
4 oz (113g) unsalted butter at room temp.
4 egg yolks
1 cup (250 ml) Bulgarian buttermilk (berkley farms)
Method:
1. Sift together the flour, baking powder, baking soda, salt. Set aside.
2. In a large bowl beat the butter until broken down (this prevents the sugar from flying everywhere) then add the sugar and beat first on low speed and then turn to high and beat until fluffy.
3. Add the yolks one at a time beating just to combine after each addition.
4. Turn speed to low and alternate adding the flour mixture and buttermilk, starting and ending with the flour mixture (3 additions of flour and 3 of buttermilk).
5. Bake in an oven preheated to 350 F (180 C) (if using a dark non-stick pan reduce temp. by 25F) , until a knife inserted into the middle comes out clean, about 40 mins.
NOTE:
I think mine came out clean after 40 mins. check after 35 mins last time at 40 it was slightly over done
You can use any buttermilk or full fat milk.