Preparation
Preheat oven to 350 degrees Fahrenheit. Butter and bakeware line Aug. 2 x 3-inch pan or parchment paper 12 x 3 inches.
Sift flour, baking powder and salt. Set aside.
Beat butter in large bowl with electric mixer until fluffy and light in color, about 2 minutes at medium speed. Add sugar and continue to mix until light and fluffy.
Add the eggs, one at a time to be sure everyone is well before you installed the next yolk. Add vanilla.
Reduce the mixer speed to low and the dry ingredients alternately with sour cream, beginning and ending with flour. Make sure the mixture is completely blended after each addition. Scrape the bowl and beat for 1 minute.
In another bowl, with clean beaters, beat egg whites until stiff. Fold gently the beaten egg into the dough with a white rubber spatula.
Pour in prepared and smooth with a rubber spatula forms. Bake in preheated oven 60 minutes to 12 inches square or 45 to 50 minutes for 8-inch baking pan. The cake should be golden brown. Check for doneness with a skewer or toothpick; the auditor should come out clean and dry.
Top with butter icing.
Yield: 1 large or 2 small loaves
Recipe Source: Sweet Celebrations: The Art of Decoration beautiful cake by Sylvia Weinstock with Kate Manchester (Simon & Schuster)
Reprinted with permission.
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