Buttermilk White Cake

Ingredients:
3/4 cup vegetable shortening
2 1/4 cups granulated sugar
8 egg whites
3 cups all-purpose flour
1/4 teaspoon salt
3/4 teaspoon cream of tartar
3/4 cup buttermilk
1 teaspoon vanilla
1/2 teaspoon baking soda dissolved in 2 tablespoons warm water
Preserves for filling
Whipped ganache frosting

Instructions:
1. Preheat oven to 350 F. Buter 2 (8-inch, 2-inch deep) round cake pans and line with rounds of parchment paper. Butter paper and dust pans with flour, knocking out excess.
2. In a medium bowl, sift together the flour, salt and cream of tartar.
3. In mixing bowl, cream shortening and sugar. Add egg whites, unbeaten, alternately with sifted flour, salt and cream of tartar, beating well.
4. Add buttermilk all at once and then add vanilla; beat until well blended. Add soda and water combination; blend well.
5. Pour into cake pans. Bake in middle of oven until a tester comes out clean, 30 - 35 minutes. Cool pans on a rack for 30 minutes, then invert onto racks, remove paper and cool completely.

Whipped Ganache Frosting:

1/2 pound bittersweet or semisweet chocolate
1 1/4 cups heavy cream
 
1. Chop chocolate finely using a serrated knife; place in a large heat-proof bowl.
2. Bring cream to a boil over medium-high heat; pour directly over chopped chocolate. Allow to sit 10 minutes. Use a rubber spatula to gently stir chocolate and cream until well combined and smooth. Let sit at room temperature until cooled and just thickened, stirring occasionally, about 30 minutes, but up to an hour depending on the temperature of the room. Put in fridge for 2 hours or over night to chill to a thicker consistency
3. Right before using whip thickened, chilled chocolate with electric mixer until spreading consistency, adding milk or cream while whipping to acheive proper thickness.
4. Assemble and ice cake according to directions.

Steps to properly assemble a cake.

Instructions to decorate cake with roses.