Serves: 8
Total Calories: 395

1/2 cup butter real
1 cup sugar
1/2 teaspoon vanilla extract
1 1/2 cups flour sifted
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
3 eggs white
1/4 teaspoon cream of tartar
* Part two.
5 tablespoons raspberry preserves (strain seeds, if needed)
1 banana ripe
1/2 cup whipped cream
1 tablespoon sugar

Heat oven to 375° F. Cream butter, sugar, and vanilla until light and fluffy. Sift flour, baking soda, and salt together. Add alternately with buttermilk to butter mixture. Beat egg whites until foamy, add cream of tartar, and continue to beat until stiff but not dry. Gently fold whites into batter spoon into 2 well-greased and floured 8-inch cake pans. Bake for 25 to 30 minutes. Cool on rack. Layers will be thin. Put together with the following Fruit and Cream Filling when cold.

Fruit and Cream Filling:
*Spread bottom layer of cake with jam, top with thinly sliced banana. Whip cream and add sugar layer 1/3 cup cream over banana. Add top layer of cake cover top and sides with remaining whipped cream. For an extra touch, reserve 1/4 cup whipped cream and blend with 1 tablespoon jam, pipe over top of cake in a decorative design.

Nutritional Facts:

Serves: 8
Total Calories: 395
Calories from Fat: 161

More Recipes from the Never Say Leftovers Cookbook:
Butter Sponge Cake
Buttermilk Party Cake
Mocha Swirl Coffee Cake
One-Bowl Upside-Down Cake