10 Tbs unslated butter, melted and cooled slightly
1 cup buttermilk, room temperature
3 Tbs olive oil
2 tsp vanilla extract
6 large egg yolks, room temperature
3 large egg whites, room temperature
Adjust oven rack to middle position and heat oven to 350. Grease two 9 inch by 2 inch high round cake pans (I used 8 inch). Line with parchment paper. Grease paper rounds and dust with flour. Whisk flour, baking powder, baking soda, salt and 1 cup sugar together in large bowl. In 4 cup bowl whisk together melted butter, buttermilk, oil, vanilla, and yolks.
In clean bowl of stand mixer beat egg whites a medium high speed until foamy, about 30 seconds. With machine running, gradually add remaining 1/4 cup sugar; continue to beat until stiff peaks just form, 30-60 seconds (whites should hold peak but mixture should appear moist). Transfer to bowl and set aside.
Add flour mixture to now empty mixing bowl fitted with whisk attachment. With mixer running at low speed, gradually pour in butter mixture and mix until almost incorporated (a few streaks of dry flour will remain), about 15 seconds. Stop mixer and scrape whisk and sides of bowl. Return mixer to medium low speed and beat until smooth and fully incorporated, 10-15 seconds.
Using rubber spatula,stir 1/3 of whites into batter to lighten, then add remaining whites and gently fold into batter until no white streaks remain. Divide batter evenly between prepared cake pans. Lightly tap pans against counter 2 or 3 times to dislodge any large air bubbles. Bake until cake pulls away from sides of pan and toothpick inserted into center comes out clean, 20-22 minutes. Cool cakes in pans on wire rack for 10 minutes. Loosen cakes from sides of pans
and invert onto greased wire rack and peel off parchment. Invert cakes again and cool completely on rack, about 1 1/2 hours.
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