Recipe Courtesy of Sandra Mallut.
Yields two 8″x3″ baking pans or one 12″x3″ pan.
Ingredients:
2-1/4 cups sifted cake flour
2tsp baking powder
1/2 tsp salt (use kosher if possible, not iodized table salt)
1/2 lb. (2 sticks) sweet butter, room temp. Plus extra butter for the pan.
2 cups sugar
4 large egg yolks- room temp
2 tsp pure vanilla
1 cup sour cream
4 large egg whites- room temp
Method:
Preheat the oven to 350° F. Butter and line two 8″x3″ baking pans or one 12″x3″ pan with parchment.
Sift together the flour, baking powder, and salt. Set aside.
Cream the butter in a large bowl with an electric mixer until fluffy and light in color, about 2 minutes on medium speed. Add the sugar and continue to mix until fluffy and light.
Add the egg yolks, one at time, being sure each is well incorporated before adding the next one. Add the vanilla.
Reduce the mixer speed to low and add the dry ingredients alternately with the sour cream, beginning and ending with the flour. Be sure the mixture is completely blended after each addition. Scrape the sides of the bowl, and beat for 1 minute.
In a separate bowl, with clean beaters, beat the egg whites to soft peaks. Gently fold the whipped egg whites into the batter with a rubber spatula.
Pour the batter into the prepared pans and smooth with a rubber spatula. Bake in the preheated oven, 60 minutes for the 12″ square pan or 45 to 50 minutes for the 8″ pan. The top of the cake should be nicely browned. Test for doneness with a skewer or a toothpick. The tester should come out dry and clean.
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