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Vanilla And Sour Cream Cake

Chef.at.Home's picture
Ingredients
  Vanilla sugar 1 Cup (16 tbs)
  Butter/Margarine 6 Tablespoon
  Vanilla 1 Teaspoon
  Cake flour 3⁄4 Cup (12 tbs), sifted
  Baking powder 1 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Dairy sour cream 1 Cup (16 tbs)
  Egg whites 4 , beaten
  White frosting 1 Cup (16 tbs)
  Coconut 1
Directions

Prepare Vanilla Sugar.
Cream together 1 cup Vanilla Sugar and the butter or margarine; add vanilla.
Sift together cake flour, baking powder, salt, and soda.
Add to creamed mixture alternately with sour cream, beating just till mixed.
Fold in beaten egg whites.
Turn into 2 greased and lightly floured 8x1 1/2-inch round baking pans.
Bake at 350° till wooden pick inserted in center comes out clean, 30 to 35 minutes.
Cool on wire racks for 10 minutes.
Remove from pans; cool thoroughly.
Fill and frost with Fluffy White Frosting.
Sprinkle top and sides with tinted coconut.
Vanilla Sugar: Split 1 or 2 vanilla beans in half lengthwise; place in covered canister with 3 to 5 pounds sugar.
Let age at least two weeks.
Fluffy White Frosting: In saucepan combine 1 cup sugar, 1/3 cup water, 1/4 teaspoon cream of tartar, and dash salt.
Bring to boiling, stirring till sugar dissolves.
Very slowly add sugar mixture to 2 unbeaten egg whites in mixer bowl, beating constantly with electric mixer till stiff peaks form, about 7 minutes.
Beat in 1 teaspoon vanilla.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Blending
Dish: 
Cake
Interest: 
Everyday

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