Fluffy Yellow Scratch Cake

Ingredients

• 5 eggs, separated
• 1/2 cup (1 stick) butter, at room temperature
• 1/2 cup vegetable shortening
• 2 cups sugar
• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 1 cup buttermilk
• 2 teaspoons vanilla

Directions

Makes 12 servings.

Grease and flour 2 (8- or 9-inch) round cake pans. Heat oven to 350 degrees. Beat the egg whites with an electric mixer until stiff peaks form; set aside. (If your mixer has only one large bowl, scrape eggs into another one.)

Beat butter and shortening with mixer at medium speed until fluffy, about 5 minutes. With mixer running, gradually add the sugar; beat until no crystals remain. Beat in the egg yolks.

Whisk the baking soda into the flour. Add to the butter mixture alternately with the buttermilk in two or three additions, beating each time just until incorporated. Beat in the vanilla.

Fold reserved egg whites gently into the batter, and divide between the prepared pans. Bake 20 to 25 minutes for 8-inch pans, 30 to 35 minutes for 9-inch pans, until cakes test done. Frost as desired.