Directions: |
Directions:Preheat oven to 350 degrees. Line the bottoms of two 9-inch round cake pans with parchment paper. Spray the parchment and sides with baking spray. In the bowl of a stand mixer, beat the butter, sugar, and vanilla bean paste until pale, about 3 minutes. In a medium mixing bowl, combine the cake flour, baking powder and salt. With mixing speed on low, gradually add the dry ingredients along with the sour cream and milk. Add 1/3 of each at a time. Do not over-mix. In the bowl of a stand mixer or with a handheld mixer, beat the egg whites until stiff. Carefully fold into the batter, taking care not to deflate them. Make sure that they are incorporated evenly.
Divide batter between the two pans. Use a kitchen scale if necessary to ensure they are equal. Place in the oven and bake for 24-28 minutes or until a cake tester inserted into the center comes out clean. Do not over-bake. Remove from the oven and allow to cool in the pans for 15 minutes before inverting onto a wire rack to cool completely. Meanwhile, in the bowl of a stand mixer, beat the butter until creamy, about 2 minutes. Add the vanilla bean paste and salt, mix to combine. With mixing speed on low, gradually add the powdered sugar. Once added, pour in 1/4 cup of heavy cream and beat on high for 1 minute. If the frosting is too thick add an extra tablespoon or two of cream and continue beating for 30 seconds.
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This recipe for Light & Fluffy Vanilla Cake is from