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Saturday, July 27, 2013

Guest Blogger~ Baking Outside the Box

A big THANK YOU, to my friend Christa, for sharing such a wonderful recipe with you all, today!!

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My name is Christa Dunn. I am originally from CA but I live in New England now. I am the mom of two young kids. My blog is Baking Outside the Box which is all about Old-fashioned American scratch baking. I offer recipes and tips for anyone who wants to get away from box mixes and try scratch baking. I try to make it less intimidating.
I love discovering old vintage recipes and trying them out, as well as sharing my own family's tried-and-true recipes. Although I enjoy cooking, I decided to focus on baking for my blog, because baking is what I am genuinely passionate about.


Today I'd like to share this basic but incredibly tasty Yellow Sour Cream Cake, since everyone needs a good basic butter cake recipe. I can't take credit for this recipe, I found it on CakeCentral.com. It is apparently the classic Yellow Cake Recipe from Sylvia Weinstock, the legendary Cake Decorator. It is delicious, with a buttery taste and a nice soft texture. The sour cream helps keep it moist.

This recipe goes great with Whipped Butter-Rum Frosting
Sour Cream Yellow Cake

2-1/4 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 pound (2 sticks) sweet butter, room temperature
2 cups sugar
4 large eggs, separated (you will use both the yolks and the whites)
2 teaspoons vanilla
1 cup sour cream
Preheat oven to 350 degrees.

Line two 9x2" pans with parchment. (You could also do two 8x3" pans or three 6x2" pans).

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, 35-45 minutes (depending on which pan size you use.) 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.

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