Saturday, April 3, 2010

Sour Cream White Cake and Recipe

I made a cake today from an old recipe book my mom had. It was printed in a little paper back book from an old Catholic Church somewhere in the  Detroit area. (The cover of the book fell off years ago.)  The cake plate and cover were Jan's mothers.  A cover honors the cake...I hope this tradition is carried on.

The cake has lots of sour cream and egg whites.  This is our Easter white cake..... Happy Easter!

  • 2 3/4 Cups Cake Flour
  • 3 teaspoons baking powder
  • 3/4 cup Butter
  • 4 egg whites
  • 1/2 cup milk
  • 1 teaspoon salt
  •  1 teaspoon soda
  • 1 1/2 Cup Sugar
  • 1 Cup Sour Cream
  • 1 teaspoon vanilla
SIFT flour, powder, soda, salt 3 times.
CREAM the butter, 1 cup sugar until smooth.
BEAT egg whites until soft peaks.
Beat in remaining 1/2 cup of sugar.
Continue beating until smooth and meringue stands in peaks. 
ALTERNATE flour into cream mixture with milk and sour cream.  
FOLD in egg whites.
BAKE at 350 for 25-30 minutes and cool in the pan.


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