All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Prep Time 40 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr 20 minutes mins
This cake should be kept in the refrigerator to keep the mascarpone whipped cream chilled. However, it’s best eaten at room temperature. Cold from the fridge, the cake will be more firm, but if allowed to warm up to room temperature for several hours before serving, it will be very soft, moist and luscious. You can also microwave a cold slice of cake on low power to warm it up, and it will be amazing. This cake is fantastic for days afterwards, and stays very moist as it soaks up the compote and the cream.
Sea Level Ingredient Adjustments (tested by a baker in Ohio):
- 1 cup unsalted butter, room temperature
- 2 1/4 cups granulated sugar
- 6 egg whites, room temperature
- 2 cups buttermilk, room temperature
- 2 teaspoons vanilla extract
- 3 1/4 cups cake flour
- 4 teaspoons baking powder
- 1 teaspoon salt
Cake Ingredients by Weight:
- 1 cup unsalted butter = 8 oz / 227 g
- 2 cups granulated sugar = 15 oz / 425 g
- 6 large egg whites = 6.6 oz / 190 g
- 3 1/4 cups cake flour = 13 oz / 368 g
- 3 1/2 tsp baking powder = 13 g
- 2 1/2 cups buttermilk = 20 oz / 567 g
Keyword Cake, Peach, Peaches and Cream, White Cake