Golden Buttermilk Cake

This kind of preparation was quite interesting for me and it worked. But I have to admit, only at the 2nd attempt it looked like this:

Golden Buttermilk cake

Golden buttermilk cake - goldfarbener Buttermilchkuchen

The first time I followed the recipe to the letter and added 1 tablespoon of baking powder, this are about 15 grams. I should have known it better, because normally you need about 20 grams of baking powder for 500 grams plain flour. No wonder that the first attempt looked like this:

Kuchendesaster - Cake Disaster

A delicious cake to spoon up, but not appealing. Here is the working recipe:

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Golden buttermilk cake Button German
Categories: Baking, Sponge
Yield: 1 Bundt tin Ø 21 cm


200 grams   Plain flour, 7 oz
1 tableeasp.   Baking powder, Ulrike: 8 g cream of tartar baking powder
200 grams   Golden caster sugar, 7 oz
4     Free-range egg yolks, 64 g
150 ml   Buttermilk, ¼ pt
1 teasp.   Vanilla extract
125 grams   Very soft unsalted butter, 4 ½ oz
21 cm   Bundt tin, greased and dusted with flour, 8 ¼ in
      — Ulrike: 20 cm


  woman & home Feel Good Food
  p. 80 Summer 2011
  Edited *RK* 08/20/2011 by
  Ulrike Westphal


1. Heat the oven to 170 °C/150 °Cfan/325 °F/gas 3. Sift the flour and baking powder into a bowl and stir in the sugar. Place the egg yolks in another bowl, add 2 tbsp buttermilk and the vanilla extract and beat until combined, but not frothy. Add the butter and remaining buttermilk to the flour mixture and beat for a minute. Gradually add the egg yolk mixture in 3 batches.

2. Scrape down the sides of the bowl, give a final stir and pour into the prepared cake tin. Level the surface and bake on the middle shelf of the oven. Chek that the cake is not vrowning too much afer 20 minutes; if so, cover it. Bake the cake for 35 to 40 minutes, the cake is cooked when it has risen and springs back when touched. remove from the oven and cool in the tin for 15 minutes before turning ourt. When cold, dust with icing sugar. The cake will keep for three days in an airtight container or can be frozen for 1 month.

:Prepration: 20 minutes
:Cooking: 35 – 40 minutes


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