My Perfect Vanilla Cake Recipe

My Perfect Vanilla Cake Recipe

I've tested this cake several times because I wanted to create a recipe that was original.

Volumetric measurements? Volume is easier for me. Recipes can be thrown off by the flour clumping together but I've never had a significant problem with this. It's entirely based on experience.

Timing? Varies depending on your oven, your pan and the quantity of batter. The result is key. A beautiful golden cake is the goal. Pull it the instant it looks beautiful and it comes out clean.

Heating Cores? Metal objects you put in the center of your cake to direct heat to the center of the cake.

Ingredients

3 cup cake flour
2 tsp baking powder
1 tsp baking soda

1 cup softened butter
1/2 cup vegetable oil

1 1/2 cup granulated sugar
1 cup sour cream

6 eggs, separated
1 tsp cream of tartar

1 tsp vanilla extract
1 tsp salt

Heating cores

Instructions

1. Preheat oven to 350 degrees. Grease the bottom of the cake pans. Cut parchment circles. Push the heating core through the center of the circle.

2. Beat the butter until fluffy. Beat in the sugar. Beat in the vegetable oil. Add the sour cream. Keep it going until fluffy.

3. Separate the eggs. Add the yolks to the butter mixture the previous step. Whip the egg whites and cream of tartar until soft peaks.

4. Whip the vanilla, salt, egg yolks, baking powder and baking soda into butter mixture. Add the flour one cup at a time.

5. Fold the egg whites into the butter mixture.

6. Pour the batter into the pans. Bake for 20 to 30 minutes until the surface is golden and a cake tester comes out clean.

Next mission, figure out my perfect frosting recipe. Still haven't gotten that one figured out.