moonlight dragonfly cake

(2)
Recipe by
Cynthia Guptill
Cedar City, UT

I improved this recipe, so it has been edited. I have been looking for a good white cake recipe for a long time, I must have tried 8-10 different ones. Didn't like the texture or flavor of this one or that one, and then there are the ones that fell or were too crumbly to even frost. So, I threw together one of my own. -- I now live in the mountains, and my original version did not work well at a high altitude, so I edited it. Then edited again when that didn't work.

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(2)
yield 8 -10
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For moonlight dragonfly cake

  • HIGH ALTITUDE RECIPE
  • 2 c
    sugar
  • 1 c
    real butter, softened
  • 7
    egg whites, unbeaten
  • 1 tsp
    baking soda
  • 1/2 tsp
    salt
  • 1 1/2 c
    buttermilk
  • 1 tsp
    clear vanilla extract
  • 1 tsp
    almond extract
  • 2 oz
    vegetable oil

How To Make moonlight dragonfly cake

  • 1
    Grease and flour two 8 or 9 inch round pans. Preheat oven to 350 degrees.
  • 2
    In a large bowl, cream the butter, oil and sugar until fluffy
  • 3
    Add egg whites and beat well
  • 4
    Add the flavorings to the buttermilk
  • 5
    Stir the flour, salt and baking soda together in a small bowl
  • 6
    Alternate adding the flour mixture with the buttermilk mixture to the butter, oil, sugar, egg white mixture. Beat till smooth.
  • 7
    Pour batter into your prepared cake pans.
  • 8
    Bake at 350 degrees for 35-40 minutes, or until toothpick comes out clean.
  • 9
    * Tip; if your cake comes out too dry, make a simple syrup with equal parts of sugar and water. Bring to a boil stirring till sugar is dissolved. Cool completely. Then using a pastry brush, apply syrup to each layer evenly. Allow it to soak in a minute or so before the addition of frosting or custard. *

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