This recipe has been a favorite of mine since I was very young. Miss Frankie used to make it for my sisters and myself. The cake takes time and a decent amount of ingredients but it is well worth the effort. It makes an excellent base for strawberry shortcake. Its a versatile cake that is delicious iced, glazed, or dusted with powdered sugar. You can bake it in any number of pans; we usually use one bunt pan, which makes a huge cake.
Ingredients:
2 sticks of unsalted butter (softened)
6 eggs (separated)
8oz sour cream
2 tsp vanilla extract
2 tsp almond extract
1/4 tsp baking soda
3 cups sifted cake flour
Directions:
Preheat oven to 300 degrees Fahrenheit, grease and flour pans. Beat egg whites until very stiff, refrigerate until needed. Cream together butter and sugar. Add egg yolks, one at a time, mixing well after each addition. Add sour cream and baking soda. Add vanilla and almond extract. Beat in flour, one cup at a time. Gently fold in egg whites. Pour batter into pans. Bake until golden brown and a knife comes out clean when inserted (about an hour and a half for a single bunt cake; 35 -45 min for two bunt cakes). Ice or glaze cake as you like.
