French Vanilla Sour Cream Cake
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Winbeckler, Roland. "French Vanilla Sour Cream Cake" 09 February 2010. HowStuffWorks.com. <http://recipes.howstuffworks.com/french-vanilla-sour-cream-cake-recipe.htm> 24 May 2012.
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Roland Winbeckler created this French Vanilla Sour Cream Cake recipe in the first season of TLC's 'Ulitmate Cake Off'.
INGREDIENTS
| Cake | |
| 2 1/2 | cups sifted flour |
| 1 | tsp salt |
| 1 1/2 | cups sugar |
| 1 | Tbsp + 1 tsp double acting baking powder |
| 1/4 | cup butter, softened |
| 1/3 | cup vegetable oil |
| 3 | whole eggs, room temperature |
| 1/2 | cup lukewarm water |
| 1 | small pkg. dry instant vanilla pudding mix |
| 1 | cup sour cream |
| 1 | tsp real vanilla |
| Buttercream Icing | |
| 1 1/4 | pound powdered sugar |
| 1/2 | cup pasteurized egg whites, room temperature |
| 2 | Tbsp vanilla |
| 2 | pounds unsalted butter, room temperature |
| Raspberry Cream Filling | |
| 1/3 | seedless raspberry jam |
| 2/3 | prepared Buttercream Icing |
| Chocolate Cream Filling | |
| melted dark chocolate | |
| prepared Buttercream Icing | |
PREPARATION:
Cake
- Preheat oven to 325 degrees F.
- Brush pan with pan coat (equal parts shortening, vegetable oil, flour mixed together).
- Combine by hand flour, salt, sugar, and baking powder in mixer bowl. Add remaining ingredients and mix with mixer on low speed. Increase speed to medium and mix for 2 minutes until well blended.
- Pour batter into prepared pan and bake at 325 degrees F until center tests done (toothpick inserted in center comes out clean).
Buttercream Icing
- In mixer bowl, combine sugar, egg whites and vanilla.
- Mix on low speed to combine then increase speed to high and mix for 10 minutes to build volume.
- Reduce speed to medium, and slowly add soft butter and beat an additional 5 to 10 minutes until full volume is reached.
Raspberry Cream Filling
- Mix 1/3 seedless raspberry jam with 2/3 prepared Buttercream Icing.
Chocolate Cream Filling
- Mix equal parts melted dark chocolate and prepared Buttercream Icing.
This recipe appears in:
Cakes
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