Recipe By : Judy Rosenberg-Rosie's Bakery, Cambridge, MA
Serving Size : 2 Preparation Time :1:00
Categories : American Healthy And Hearty
Pies & Pastry Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 c Cake flour, sifted, +3 tb
-(measure after sifting)
3/4 tb Baking soda
3/4 tb Baking powder
1/2 tb Salt
1 c Butter, room temperature; +2 tb
1 1/4 c Sugar, +1 tb
2 tb Vanilla extract
4 lg Egg yolks -- room temperature
1 lg Whole eggs -- room temperature
3/4 c Sour cream -- room temperature
Preheat the oven to 350°F. Lightly grease two 8-inch round layer
pans with vegetable oil or butter, or line them with parchment
circles or inserts.
Re-sift the flour with the baking soda, baking powder, and salt into
a small bowl.
Cream the butter, sugar, and vanilla in a medium-size mixing bowl
with an electric mixer on medium-high speed until light and fluffy,
about 2 minutes. Stop the mixer twice to scrape the bowl with a
rubber spatula.
Add the yolks one at a time, bleeding for 5 seconds on medium-low
speed after each addition. Scrape the bowl each time. Then add the
whole egg and mix until blended, 10 seconds.
Add one-third of the dry ingredients to the butter mixture by
stirring them in lightly with a rubber spatula so that the liquid is
absorbed. Then turn the mixer on low to blend partially, about 5
seconds. Scrape the bowl.
Add half of the sour cream and blend in with several broad strokes of
the spatula. Then fold in one-third more dry ingredients by hand,
followed by the remaining sour cream, then the rest of the dry
ingredients. Turn the mixer to low and blend until the batter is
velvety in texture, 10 seconds.
Divide the batter evenly between the prepared pans and place them on
the center rack of the oven.
Bake until the layers are golden color and spring back to the touch,
and a tester inserted in the center comes out dry, 35 minutes.
Cool the layers in the pans on a rack before frosting.
