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Italian buttercream makes a great cake filling and frosting, and is excellent for piping decorations. Place the egg whites and 1/3 cup of the sugar in the bowl of an electric mixer fitted with a whisk attachment.
Directions. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Pour into a greased and floured 10-in. tube pan.
Run a knife around edges and center tube of pan. Invert cake onto a wire rack over waxed paper. For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved. Remove from the heat; stir in extracts. Poke holes in the top of the warm cake; spoon 1/4 cup sauce over cake.
Brûlée the sugar on top with a kitchen torch. Serve with whipped cream or vanilla ice cream. A toasty butter cake, topped with a thin layer of vanilla cheesecake, and that topped with a sweet crunchy sugar crust.
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