Ingredients Jump to Instructions ↓

  1. 2-1/4 cups sifted cake flour

  2. 2 teaspoons baking powder

  3. 1/2 teaspoon salt

  4. 1/2 pound (2 sticks) sweet butter, room temperature

  5. 2 cups sugar

  6. 4 large egg yolks

  7. 2 teaspoons vanilla

  8. 1 cup sour cream

  9. 4 large egg whites

Instructions Jump to Ingredients ↑

  1. Preparation: Preheat the oven to 350 degrees Fahrenheit. Butter and line two 8 x 3-inch baking pans or one 12 x 3-inch pan with parchment. Sift together the flour, baking powder, and salt. Set aside. Cream the butter in a large bowl with an electric mixer until fluffy and light in color, about 2 minutes on medium speed. Add the sugar and continue to mix until fluffy and light. Add the egg yolks, one at a time, being sure each is well incorporated before adding the next one. Add the vanilla . Reduce the mixer speed to low and add the dry ingredients alternately with the sour cream , beginning and ending with the flour. Be sure the mixture is completely blended after each addition. Scrape the sides of the bowl, and beat for 1 minute. In a separate bowl, with clean beaters, beat the egg whites to soft peaks. Gently fold the whipped egg whites into the batter with a rubber spatula. Pour the batter into the prepared pans and smooth with a rubber spatula. Bake in the preheated oven, 60 minutes for the 12-inch square pan or 45 to 50 minutes for the 8-inch pan. The top of the cake should be nicely browned. Test for doneness with a skewer or a toothpick; the tester should come out dry and clean. Top with Buttercream Icing . Yield: 1 large or 2 small loaves Recipe Source: Sweet Celebrations: The Art of Decorating Beautiful Cakes by Sylvia Weinstock with Kate Manchester (Simon & Schuster) Reprinted with permission.


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