Classic Sour Cream Cake
|Cake flour||1 1⁄2 Cup (24 tbs)|
|Cream of tartar||1⁄4 Teaspoon|
|Butter/Shortening||1⁄4 Cup (4 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Sour cream||3⁄4 Cup (12 tbs)|
Sift flour, measure and resift 3 times with soda, cream of tartar and salt.
Cream butter and sugar until smooth and soft.
Add egg and vanilla and beat until light and fluffy.
Add flour mixture and sour cream alternately, beginning and ending with flour, mixing thoroughly after each addition.
Pour into two 8-inch cake pans that have bottoms lined with thin, plain paper.
Bake in a 350° F. oven (moderate) about 20 minutes, or until cake tests done.
Cool 5 minutes before removing from pan.
Turn out on cake racks and allow to cool thoroughly.
Spread layers with Strawberry Meringue Icing.