1 c. butter
2 c. sugar

3 c. Swans Down cake flour, sifted together with:
1 tsp. baking soda
1 tsp. cream of tartar
1/2 tsp. salt

1 c. buttermilk
6 egg whites, beaten stiff

Cream butter and sugar until fluffy. Add dry ingredients alternately with buttermilk, mixing well after each addition. Then fold in beaten egg whites.

Bake at 350 degrees for 35 to 40 minutes in either 2 (10 inch) round or 1 LARGE oblong pan; greased and floured with wax paper bottoms in the round pans.

BUTTERCREAM FROSTING FOR BUTTERMILK CAKE:

1 stick butter
1 (1 lb.) box confectioners' sugar

1/4 c. or more milk
1 egg yolk (optional)
1/2 to 1 tsp. almond extract