Beat butter, add sugar and beat for 3-4 minutes on medium until fluffy. Add 6 egg yolks one at a time, mixing thoroughly before adding next one.
*Combine a head of time, in a separate bowl; cake flour salt and baking powder set aside.
*Beat a head of time remaining 6 egg whites until peaks.
Add flour mixture into the butter/sugar/egg mixture alternating with the buttermilk and ending with flour. Beat in vanilla. Gently fold in the whipped egg whites.
Bake in a floured 9x13 for about 28 minutes until tooth pick comes out clean. Top with icing (below) and fresh strawberries or blueberries.
* Vanilla Icing
18 oz marshmallow fluff
2 T (room temperature) soft unsalted butter
1 teaspoon vanilla
1 8oz tub Cool Whip
Beat butter, add marshmallow fluff and beat again. Add vanilla and beat well. Fold in Whip topping.
Make sure there is no water or egg yolk touching the egg white or they will not rise. Read directions a head of time to prepare pan egg whites etc. .
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (53g)|
|Recipe Makes: 15 Servings|
|Calories from Fat: 3 (19%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 1.3mg||0 %|
|Sodium 7536.4mg||260 %|
|Potassium 52.5mg||1 %|
|Total Carbohydrate 1.7g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1.7g|
|Protein 1.1g||2 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 16
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