Saw him making this large bundt cake on TV. It was his great-grandmother's creation. He placed unbeaten egg yolks, brown sugar, jam, and softened butter into a bowl and stirred until blended, then stirred the buttermilk into the mixture. After blending in the dried ingredients, raisins, and nuts he used a separate bowl to very lightly beat the egg whites with an electric mixer. They were just foam and still very liquid. He poured then stirred them into the batter, which then went into the bundt pan.
I have never seen this before. Can anyone explain the reasoning for not just whisking the whole eggs together, either before assembling the other liquids or later? I can't see the point in separating the eggs when the yolks are only getting stirred and the whites barely beaten. The cake was baked at 325 for 60-90 minutes. I would have linked to the recipe if I had been able to find an online version. It will be on CreateTV again today at 8pm and at 2am Monday, Eastern time.