I promised you guys a basic vanilla cake recipe. I have to admit. This is not MY recipe, but after scouring countless cookbooks and trying out numerous recipes for a plain cake that holds up well with filling, works great for cupcakes, push up cakes, cake pops, and remains moist after a couple of days... this recipe won HANDS DOWN! I have done the hard job for you... I've endured the failures to present you with the recipe that is sure to be a success in your kitchen.
This recipe comes from the book - Sweet Celebrations - By: Sylvia Weinstock
2 1/4 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon salt
2 sticks (1/2 pound) sweet butter at room temp
2 cups sugar
4 large egg yolks
2 teaspoons vanilla
1 cup sour cream
4 large egg whites
Directions are for two 8x3 inch baking pans, but as I said earlier... this recipe makes great cupcakes.
1. Preheat oven to 350 degrees. Butter and line the baking pans with parchment.
2. Sift together the flour, baking powder, and salt. Set aside
3. Cream the butter in a large bowl with an electric mixer until fluffy and light in color, about two minutes on medium speed. Add the sugar and continue to mix until light and fluffy.
4. Add the egg yolks, one at a time, being sure each is well incorporated before adding the next one. Add the vanilla.
5. 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 one minute.
6. 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.
7. Pour the batter into the prepared pans and smooth with a rubber spatula. Bake int he preheated oven, 45 - 50 min for the cake, less time for the cupcakes
8. When done, the top of the cakes will be nicely browned.
enjoy!
This recipe comes from the book - Sweet Celebrations - By: Sylvia Weinstock
2 1/4 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon salt
2 sticks (1/2 pound) sweet butter at room temp
2 cups sugar
4 large egg yolks
2 teaspoons vanilla
1 cup sour cream
4 large egg whites
Directions are for two 8x3 inch baking pans, but as I said earlier... this recipe makes great cupcakes.
1. Preheat oven to 350 degrees. Butter and line the baking pans with parchment.
2. Sift together the flour, baking powder, and salt. Set aside
3. Cream the butter in a large bowl with an electric mixer until fluffy and light in color, about two minutes on medium speed. Add the sugar and continue to mix until light and fluffy.
4. Add the egg yolks, one at a time, being sure each is well incorporated before adding the next one. Add the vanilla.
5. 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 one minute.
6. 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.
7. Pour the batter into the prepared pans and smooth with a rubber spatula. Bake int he preheated oven, 45 - 50 min for the cake, less time for the cupcakes
8. When done, the top of the cakes will be nicely browned.
enjoy!
