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Even though we will be using buttermilk as the liquid in the batter, we are using baking powder. Buttermilk (an acid) is usually paired with baking soda, but the purpose of buttermilk in this marble cake recipe isn’t for its acidity.
Pour in 1 cup of egg whites and mix on low until just incorporated, thn mix in 1 1/2 cups of buttermilk on a low speed. Add in 2 tsp vanilla extract and 1/8 cup oil, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium-low speed for about 30 seconds.
This marble cake may look fancy, but its flavor is pure old-fashioned goodness. Preheat the oven to 325°F and set an oven rack in the middle position. Spray a 10-in (12-cup) Bundt pan generously with nonstick cooking spray with flour, such as Baker’s Joy or Pam with Flour.
Buttermilk is the secret to the super moist texture. Whole milk makes a wonderful substitution. Like most traditional cakes, creamed butter and sugar is the base of the entire marble cake. (Photo above, left.)
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