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1
Preheat oven to 350u00b0F.
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2
Grease and flour pans (or use cupcake tins with paper liners).
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3
In a small bowl combine 3/4 cup of the buttermilk and vinegar. Add baking soda, set aside.
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4
In a medium bowl, lightly combine egg whites, remaining 1/4 cup buttermilk, and vanilla. Set aside.
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5
In your mixing bowl, combine dry ingredients. To this,
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6
add the butter and the buttermilk/vinegar mixture. Mix on low speed until combined then beat at medium speed for 2 minutes. Scrape the bowl and add a small amount of the egg mixture
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7
and mix well, continuing to add the rest of the egg mixture in small increments, beating well after each addition.
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8
Add boiling water and stir to combine. Beat on higher speed for 30 seconds.
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9
Add to the prepared pans and bake about 35-50 minutes until a toothpick inserted in the middle comes out clean.
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10
Let cool completely on wire racks, then frost.
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11
For the frosting:
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12
I make a white buttercream frosting with this cake, and this time added 1 vanilla bean to the buttercream.
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13
Cream together all of the frosting ingredients until desired consistency is reached. If too thick, add a bit of milk. If too thin, add more powdered sugar. Use a spatula to frost onto the cooled cake.
