Prep time: 30 minutes +/-
Cook time: See below
Yields: Yields 6 1/2 c batter
Additional information:
I found this recipe while seeking the perfect peach, coconut and pear cakes for my brother-in-law's wedding. After much trial and error, I found this light, fluffy and adaptable version of the wedding cake.
Pre-heat oven to 350*.
Butter cake pans, dust with flour, then tap out excess. Sift flour, baking soda, baking powder, and salt into a large mixing bowl.
Cream butter and 1 1/2 c sugar with a mixer until light and fluffy. Add yolks, 1 at a time, mixing well after each addition. Reduce mixer speed to low, and add flour mixture in three batches, alternating with buttermilk, and ending with flour. Transfer batter to a medium bowl.
Whisk egg whites in a clean metal mixing bowl with a mixer on medium high until foamy. Slowly add remaining 1/2 c sugar, whisking until soft peaks form. Fold whites mixture into batter in 2 additions, then fold flavor.
I have used fruit, jam, and coconut with this recipe with success. Here are some examples to get your imagination flowing: use 1 1/4 c peach jam; use 1 1/4 c pears in syrup; use 1 1/4 c shredded coconut with 1 tsp. imitation coconut extract.
Pour batter into prepared pans (see batter amounts and cooking times below). Bake cakes until light gold and testers come out clean. Let cool in pans on wire racks for 15 minutes. Run a knife around edge of cakes to loosen and invert cakes onto wire racks. Let cool. Cakes will keep, covered and refrigerated, for up to 3 days.
Batter amounts and cooking times for 2" deep round pans: 12-inch: 6 c per layer, 45-50 mins; 10-inch: 4 c per layer, 40-45 mins; 8-inch: 3 c per layer, 35-40 mins.