After seeing how highly rated the White Almond Sour Cream cake was, I wanted to try it. But I was dissappointed to see that the recipes started with a box mix. Since I do all my baking from scratch, I thought I would come up with my own WASC cake from scratch. Here it is, I hope you like it. This recipe and others can be found on my baking blog, www.bakeoutsidethebox.blogspot.com
Amount Ingredient 3 1/2 Cups sifted cake flour 4 teaspoons Baking Powder 1 teaspoon salt 2 Cups Granulated Sugar 1 Cup (2 sticks) Unsalted Butter 1/2 Cup Milk 1/2 Cup Sour Cream 1 teaspoon Almond extract (or 1 Tablespoon Vanilla) 7 egg whites
If you are worried about nut allergies or just don’t like almond flavor, this cake would also taste delicious as a vanilla sour cream cake:
Preheat oven to 350 degrees. Spray pans with cooking spray and line with parchment. This cake will do three 8″ round layers, or two 10″ round layers.
Have all ingredients at room temperature before starting:
Mix all of the DRY ingredients together in a large mixing bowl and stir well (if you have a KitchenAid mixer, go ahead and put it in that bowl and mix on low speed with the paddle to combine.) Add the softened butter and half of the milk to the dry ingredients and mix on low until combined. Turn mixer on medium and beat for about 60 seconds to aerate. Stir the rest of the milk into the sour cream and then add half of this to the batter. Mix on low until just combined (about 15 seconds). Add the last of the sour cream and mix on low again, until just combined. Scrape the bowl to make sure the bottom of the bowl got mixed in.
In a separate bowl, beat the egg whites with a wire whisk until they are stiff but still a bit moist. Gently fold the egg whites into the batter, just until they are incorporated (you will still see some thin streaks of white). Immediately fill pans and bake at 350 for 30-35 minutes, until a cake tester or toothpick inserted in the center comes out clean.