SOUR CREAM CAKE

1/2 cup unsalted butter, room temperature
2 cups granulated sugar
3 eggs separated
3 cups cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sour cream
1 teaspoon vanilla
 

Preheat the oven to 375 degrees F.
Grease 2 nine inch cake pans.

Using an electric mixer, cream the butter and sugar together. With the machine running add the egg yolks and beat until incorporated. Sift the flour, soda, baking powder, and salt together. Add the sifted ingredients to the creamed butter in 3 parts, alternating with thirds of the sour cream. Beat until the batter is smooth. Add the vanilla. Fold in the stiffly beaten egg whites into the batter. Pour the batter into the prepared pans and place in the oven. Bake for about 25 to 30 minutes, or until the center comes out clean. Remove the cake from the oven and cool on a wire rack. After the cake has cooled, use a knife to loosen the sides from the pans. Frost with Butter Cream  Icing.

Yield: n servings