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Preheat the oven to 350°F. Grease two 8-inch round cake pans with butter and gently dust the inside with flour. Tap the pans to shake off any excess. Place a round piece of parchment paper in the base of each cake pan. You can buy precut parchment circles or make your own with regular parchment paper and a pair of scissors.
Step 2: Cream the butter and sugar
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter for 10 minutes until pale and fluffy. Scrape down the sides of the bowl as needed while creaming. Mix in the egg whites, mixing on low for three minutes.
Step 3: Add the dry ingredients
In a small bowl, whisk together the cake flour, baking soda, baking powder and salt. Gradually mix the dry ingredients into the wet ingredients, alternating with the buttermilk. Start and end with the flour mixture.
Step 4: Bake the cakes
Evenly divide the batter between the two prepared cake pans. Bake the cakes for 26 to 28 minutes until a toothpick inserted into the center comes out clean. Once baked, remove the cakes from the oven and allow them to cool in the pans for 15 minutes before transferring them to a wire rack to finish cooling.
Step 5: Make the frosting
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