My daughter wanted a vanilla cake with a blueberry filling and marshmallow frosting for her birthday. Although she does not like sour cream, she does like sour cream doughnuts (she just doesn’t know they are sour cream doughnuts), so I decided to make her vanilla cake a sour cream cake. Okay, I will admit sour cream doughnuts are one of my favorite doughnuts, but I thought she would really like the cake. I was right.
I made the cake in two round pans and placed a lemon curd and fresh blueberry layer in between. We coated it with White Mountain frosting and decorated it to look kind of like a Minecraft cake (a round version) by placing cherries in groups around the top and “gems” around the sides.
My talented daughter made her own decoration, a Stampy Cat figure out of gum paste. For those who do not have a child who is into Minecraft and YouTube videos about Minecraft, Stampy Cat is a character (maybe it’s also an avatar…I am not the one who is a fan) who has his own YouTube channel that is VERY popular. He posts videos everyday of him playing Minecraft while having a running commentary. My daughter is a huge fan.
The recipe is from one of my favorite cookbooks, McCalls circa. 1962.
Sour Cream Cake
Ingredients
- 1/2 c. room temperature egg whites (about 4 large eggs)
- 1 1/2 c.cake flour
- 1 c all-purpose flour
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 1/2 c. sugar
- 1/2 c. soft butter
- 1 c. sour cream
- 1 tsp. vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- Sift together flours, baking soda, baking powder, and salt.
- In another large bowl,beat egg whites until foamy then gradually add 1/2 c. sugar, a tablespoon at a time, Beat until soft peaks form.
- Cream together the butter and remaining sugar until fluffy in yet another large bowl.
- At a low speed, beat in flour mixture and sour cream alternating between the two. Start with 1/4 of the flour mixture followed by 1/3 of the sour cream, and repeating until ending with the last 1/4 of the flour mixture.
- Fold in egg whites and vanilla until the batter is smooth.
- Pour into two 8 -inch or one 9 X 13 greased and floured pans.
- Bake 8 -inch layers for 30 to 35 minutes or the 9 X 13 cake for 35 to 40 minutes or until the cake spring back when pressed lightly finger.
- Cool in pans for 10 minutes. Remove from pans, cool thoroughly before frosting.
