I am sharing this with all the friends who saw it posted on Facebook. Here is the recipe! Enjoy!
My Great Aunt Frieda's Sour Cream Pound Cake
note: not for the faint of heart or anyone with cholestrol issues!!!
3 cups cake flour (I use Swan's)
3 cups sugar
4 sticks butter (this calls for the real deal - NO margarine!)
6 eggs, whites separated from yolks
1/2 pint of sour cream
If you follow this to the letter, you will have a delicious, Southern treat!
To prepare your cake pan (I use a tube pan), fold a square of wax paper into a triangle, then continue to fold it to a slender triangle. Snip both the small and large ends. Line the bottom of your tube pan with the donut hole-shaped wax paper and spray with Pam or spread butter liberally all over the inside of the cake pan.
Place cold egg whites in your mixer and mix on high until peaks form and eggs become thick. Set aside.
Next, cream together the sugar and butter until very creamy - I like to set it on medium high for a couple minutes. Add in the half pint of sour cream and blend again.
Measure out the 3 cups cake flour. Now this next step is so important and will make your cake a success! While the sugar/butter mixture is blending on medium speed, add a egg yolk and blend well. Next, add a 1/2 cup flour and blend well. Continue to do this until all egg yolks and flour is blended well. This alternating of yolk and flour is the secret!
Lastly, remove your mixer bowl from the mixer. Gently fold in the egg whites into your cake batter. Spoon batter into the tube pan and get rid of as many bubbles as possible by gently banging the cake pan on the countertop.
Place cake in the center of a 300° over and bake for 3 hours or a cake tester inserted into the cake comes out clean.
Let cool before removing from pan. Get ready to slap yo mama!!!
No comments:
Post a Comment