Preheat oven to 350°F.
Bake 35 to 45 minutes
Makes: A 1-3/4 inch high cake
Equipment: A 9 inch springform pan, bottom greased, lined with parchment, then greased and floured (preferably with spray that contains flour)
Preheat the Oven: 20 minutes or longer before baking, set an oven rack in the lower third of the oven and preheat the oven to 350°F.
Mix the Batter
In a medium bowl, lightly combine the yolks, about 1/4 of the sour cream, and the vanilla.
In a stand mixer bowl, with paddle attachment, combine the cake flour, the sugar, the baking powder, the baking soda, and the salt.
Mix on low speed for 30 seconds to blend. Add the butter and the remaining sour cream and mix on low speed until the dry ingredients are moistened.
Increase to medium speed, or high speed if using a hand held mixer, and beat for 1 minute to aerate and develop the structure. Scrape down the sides. Gradually add the egg mixture in 2 batches, beating for 20 seconds after each addition until fully incorporated. Scrape down the sides.
Bake the Cake
Scrape the batter into the prepared pan. Smooth the surface. Bake for 35 to 45 minutes or until a cake tester inserted in the center comes out clean and it springs back when pressed lightly in the center.
Remove the cake from the oven and set it on a wire rack to cool for 10 minutes. Loosen the sides of the cake with a small metal spatula, and remove the sides of the springform. Invert the cake onto a wire rack and reinvert onto a second rack it so that the top faces up. Cool completely before frosting or wrapping airtight.
Finished Height: 1-3/4 inches
Store airtight 3 days room temperature; 1 week refrigerated; 3 months frozen.
Pointers for Success
- Weigh or measure the egg yolks as they vary considerably
- Use superfine sugar for the finest texture. (You can make it by processing fine granulated sugar in the food processor for a few minutes.)
- Use cake flour without leavening or bleached all purpose flour.
- Use unsalted butter for the best flavor.
- Use fresh baking powder under 1 year old.
Adapted from “The Cake Bible”
Copyright 2005 Rose Levy Berenbaum