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Ok so this recipe came to me in a dedicated email subscription from The Cottage Journal. I searched and searched everywhere online for a link to the actual recipe and photo but could not find anything. Even the link in the newsletter that should have led to the recipe did not work. So, I am resorting to putting here on my blog so that I won't lose it! Can't wait to try this!
Sour Cream Cake with Whipped Vanilla Frosting
Makes 1 (8-inch) 3-layer cake
1 cup plus 2 tablespoons unsalted butter, softened
2 cups sugar
4 large eggs
1 1/2 cups half-and-half
1 (8-ounce) container sour cream
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
Whipped Vanilla Frosting (recipe follows)
1. Preheat the oven to 350°. Spray 3 (8-inch) pans with nonstick baking spray with flour; line with parchment paper, and spray again; set aside.
2. In a large bowl and using a mixer at medium-high speed, beatbutter and sugar until fluffy, about 4 minutes. Add eggs, one at a time, beating well after each addition and scraping down bowl as necessary.
3. In a small bowl, whisk together half-and-half, sour cream, and vanilla extract; set aside.
4. In a separate large bowl, sift together flour, baking powder, and salt. With mixer on lowest speed, add flour mixture to butter mixture alternately with half-and-half mixture, beginning and ending with flour mixture. Pour batter evenly into prepared pans.
5. Bake for 35 to 40 minutes, or until a wooden pick inserted near the center comes out clean. Cool in pans for 10 minutes; remove to wire racks to cool completely.
6. Spread Whipped Vanilla Frosting evenly between bottom and middle layers. Spread frosting evenly over middle layer. Add top layer, and spread a smooth frosting layer on top and sides of cake.
7. Place remainingfrosting in a pastry bag fitted with a large rose-petal tip.* With narrow end of tip facing outward, hold bag vertical to cake. Beginning at the bottom and working upward, pipe a stripe of frosting, using a zigzag motion, approximately 1 to 1 1/2 inches in diameter. Repeat until sides of cake are covered in a ribbon fashion.
8. To decorate the top, hold bag vertical with wide end facing outward, and pipe frosting, using a zigzag motion around the top, making a 1- to 1 1/2-inch border.
*We tested with Ateco stainless-steel decorating tip #126.
Whipped Vanilla Frosting
Makes 10 cups
12 egg whites
3 1/2 cups sugar
1 vanilla bean, split lengthwise and scraped, seeds reserved
3 teaspoons clear vanilla extract
4 cups unsalted butter, cubed and softened
1. In the bowl of a stand mixer, combine eggwhites, sugar, reserved vanilla seeds, and vanilla extract.
2. Place bowl over a pot of simmering water. Whisk constantly until mixture registers 140° on an instant-read candy thermometer, about 3 minutes.
3. Place bowl on stand mixer, and, using whip attachment, beat at high speed until mixture is cooled and glossy, about 15 minutes. Reduce mixer speed to low; add butter, 1 tablespoon at a time, beating well after each addition. Use immediately, or refrigerate for up to 1 week. If stored, bring to room temperature, and beat until smooth.
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