RECIPE: Separate 3 eggs; Soften 1 stick unsalted butter; beat 1 cup sugar with butter; add one yolk at a time. Stop and measure dry ingredients: 1 1/2 cups flour, 1/2 tsp baking powder, 1 tsp vanilla, 1/2 tsp salt. Add flour alternately with 1/2 cup buttermilk. Scrape bowl. Beat egg whites until very stiff. Fold them by hand gently into batter. Butter a 10 inch square pan or a smaller one. Bake in preheated oven 350 degrees for about 30 min. Let cool.
If you’d like to prepare the cake afterwards like the one shown above, here’s what I did.
When cool, slice the cake diagonally from corner to opposite corner. Take the cake out of the pan and add raspberry preserves thickly to the bottom of one piece. Set the other piece on top with the baked side up. Then turn the triangle towards you and slice it down the middle. Place the two baked edges back to back in the middle, forming a square.
Serve with freshly whipped cream. Yum!~