2 1/4 c Plus 3 TBS sifted cake flour
(measure after sifting)
3/4 tb Baking soda
3/4 tb Baking powder
1/2 tb Salt
1 c Plus 2 TBS butter; room
-temperature
1 1/4 c Plus 1 TBS sugar
2 tb Vanilla extract
4 lg Egg yolks; room temperature
1 lg Whole egg; room temperature
3/4 c Sour cream; room temperature
1. Preheat the oven to 350. Lightly grease two 8-inch round layer pans
with vegetable oil or butter, or line them with parchment circles or
inserts.
2. resift the flour with the baking soda, baking powder, and salt into a
small bowl.
3. Cream the butter, sugar, and vanilla in a meduim-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.
4. Add the yolks one at a time, bleeding for 5 seconds on kedium-low speed
after each addition. Scrape the bowl each time. Then add the whole egg
and mix until blended, 10 seconds.
5. 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..
6. Add half of the sour cream and blend in with several broad strokes of
the scapula. 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 velvity in texture, 10 seconds.
7. Divide the batter evenly between the prepared pans and place them on the
center rack of the oven.
8. 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.
9. Cool the layers in the pans on a rack before frosting.
Yields
2 Servings