No Leftovers of this Cake

Vanilla Sour Cream Cake
Tools Needed
Two 8 x 2" cake pan (Fat Daddio's PRD-82)
Electric mixer
Mixing bowls
Measuring cups/spoons
Cooling rack (Fat Daddio's CR)
Double boiler
1 cup Vanilla sugar 
6 tablespoons butter
1 teaspoon Vanilla extract or paste
1 ¾ cups sifted cake flour
1 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
1 cup dairy sour cream
4 stiffly beaten egg whites
Vanilla Frosting
1 ½ cups sugar
2 large egg whites room temperature
6 tablespoons cold water
1 tablespoon Vanilla Syrup
¼ teaspoon cream of tartar
Pinch of salt
1 teaspoon Vanilla paste
  1. Preheat oven to 350F. Grease and flour two 8 x 2" cake pans. 
  2. Cream together 1 cup vanilla sugar and butter, add vanilla extract or paste.
  3. In separate bowl sift together cake flour, baking powder salt and soda. Add flour to creamed mixture alternately with sour cream, beating just till mixed. Fold in beaten egg whites.
  4. Pour mixture into two greased and lightly floured 8 ½ by 1 ½ round baking pans. Bake for 30-35 minutes. Test cakes with toothpick by inserting in center to make sure it comes out clean.
  5. Cool on wire racks for 10 minutes. Remove from pans. Cool completely before filling and decorating.
Make the vanilla frosting:
  1. Bring two inches of water to simmer in bottom of double boiler then in top of double boiler. Combine the sugar, egg whites, water, cream of tartar, syrup and salt.
  2. Beat with electric mixer (about 7 minutes) on high- it will quadruple in volume and become shiny and form peaks.
  3. Remove from heat and add the vanilla paste.
  4. Continue to beat 2 minutes longer and use immediately.
Recipes courtesy of Heilala Vanilla.
For more information on vanilla, read Baking with real vanilla enhances flavor.