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Note that a hand mixer can be used in place of the stand mixer for this recipe.
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For the cake:
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Preheat oven to 180u00b0C/350u00b0F. Butter 2 9-inch round cake pans and line with circles of parchment paper, then butter parchment. (Alternately, you can use a cooking spray, either with just butter or butter and flour to speed this process up.)
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In a medium bowl, sift together flours, baking powder, baking soda, and salt. In a large mixing bowl, beat reduced fat spread and half the sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add egg yolks 1 at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk until just combined (mixture will look curdled).
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Add flour mixture in 3 batches, mixing until each addition is just Incorporated.
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Using an electric mixer, beat the egg whites until foamy and add remaining sugar. Continue whipping the whites till hard peaks form. Fold egg whites into batter using a large wooden spoon or rubber/plastic spatula.
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Spread batter evenly in the cake pan, then rap pan on counter several times to eliminate air bubbles. (I like to drop mine a few times from 2 inches up, making a great big noisy fuss.) Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.
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For the sesame soy cream frosting:
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Blend everything in a blender. Yes, that's it.
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You may need to double the frosting if you want generous layers of frosting. With a single batch, I barely managed to cover the sides of the cake.
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Note: You don't have to add xanthan gum if you don't have it, but refrigerate the frosting for 2 hours before using to frost the cake. Xanthan gum speeds everything up.
