White Almond Sour Cream Cake Recipes

Steps:

• In a bowl, mix 1st 3 ingredients. (see notes below) Set aside.
• Place remaining ingredients in mixer bowl then add the dry.
• Mix on low (I use a KA mixer) speed for 30 seconds, until dry ingredients are incorporated; mix at medium 2 minutes.
• This makes 1 & 1/2 times the usual batter than a 'straight' cake mix. It will fill one of the following pans: 8" sq; 12" round; 9x13x2; OR one 10" and 6" round.
• Pour into pan(s) and bake as you usually do. I prefere to bake at 300 degrees F. for 20 minutes, then turn oven up to 325 degrees F. for an equal time OR until you can smell cake If it has pulled away from the edges of the pan it is *over done*. You should have a flat cake that won't (usually) need leveling & is not sticky on the top when it cools.
• Special NOTES:.
• That's right -- there is NO oil, butter or margarine in this recipe.
• Use large eggs.
• If almond extract (not emulsion) is used, add 2 teaspoons or to taste.
• Can use ANY cake flavor.
• Flavorings can change depending on cake flavor you use. Try a combination of 1 part vanilla, 1/2 part butter flavoring and 1/4 part almond.
• It is important to mix the dry ingredients well especially if using a chocolate mix or you will have white spots in the finished cake. I use a wire wisk.

Steps:

• For the cake: Preheat the oven to 350 degrees F. Line three 8-inch round pans or four 7-inch cake pans with parchment rounds, then grease with nonstick cooking spray.
• Mix together the flour, granulated sugar, baking powder and salt in a stand mixer fitted with the whisk attachment until fully combined. Mix chunks of butter slowly into the dry mixture on low speed until no large chunks of butter remain and the mixture becomes crumbly. Pour in the egg whites and mix on low speed until just incorporated. Add the sour cream, almond extract, vanilla extract, and oil and mix until fully incorporated. Scrape down the sides of the bowl with a rubber spatula, then beat on low speed for a few more seconds.
• Divide the batter evenly among the prepared cake pans.
• Bake until a toothpick inserted in the center of a cake layer comes out clean, 33 to 35 minutes. Allow the pans to cool for 10 minutes, then run an offset spatula around the perimeters of the pans to separate the cakes from the pans. Place the cake layers in their pans in the freezer until fully cooled, 45 minutes to 1 hour. Carefully flip the pans and remove the layers from the pans. Use a serrated knife to level the tops of the layers.
• For the almond buttercream: Meanwhile, beat the butter in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 30 seconds. Turn to low speed and slowly add the powdered sugar, 1 cup at a time, alternating with small splashes of cream, until fully mixed. Add the almond extract, vanilla extract and salt and beat on low until the ingredients are fully incorporated and the desired consistency is reached. (If the frosting is too thick, add additional cream 1 teaspoon at a time. If the frosting is too thin, add more powdered sugar 1/4 cup at a time.) Add the gel food coloring, if using, and beat on low speed until it reaches the desired color.
• Stack a cake layer on a greaseproof cake board using a dab of frosting to help it stick. Frost the top of the cake layer, then continue to stack the layers, adding a thin layer of buttercream between each layer. Apply a thin coat of frosting around the sides and on top of the cake to fully cover the cake layers. Smooth using a bench scraper, then chill the cake until the frosting is firm to the touch, 20 minutes in the fridge or 5 minutes in the freezer. Add a second, thicker layer of frosting, and smooth using a bench scraper.
• Trim the stems of each flower to 1-inch long. Wrap the flower stems with floral tape, pinching and twisting at the bottoms to prevent fluids from the stems from leaking into the cake. Place the remaining buttercream in a piping bag and add a thick layer of frosting on top of the cake. Place the flowers into the frosting until the entire top of the cake is covered with flowers.

Steps:

• Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.
• Add the remaining ingredients and beat on medium speed for 2 minutes.
• Pour into greased and floured cake pans, filling each pan a little over half full.
• Lightly tap cake pans on counter to bring air bubbles to top.
• Bake in preheated 325° F oven until cake tests done.
• Baking time varies according to the size and depth of pans being used.
• I used Wilton's Bake Even Strips on my cake pans to ensure a level-topped cake which required absolutely no trimming-- I highly recommend these, or good quality professional baking pans.
• In 2" deep pans, this recipe makes:.
• One 14" round and one 6" round.
• or One 16" round.
• or One 12" round and one 10" round.
• or One 12 X 18" sheet cake.
• or One 12" round and one 8" round and one 6" round.
• or Two 9" squares.
• or 5 dozen cupcakes.
• Half the recipe makes:.
• Two 7" rounds.
• or Two 6" rounds and 6 cupcakes.
• For chocolate cake: use chocolate mixes and substitute 6 whole eggs for the egg whites.
• For liqueur flavors: substitute alcohol (such as champagne or Kahlua) for about 1 cup of the water in the recipe.
• For berry flavors: use frozen berries, thaw reserving the juice. Substitute the berry juice for part of the water in the recipe, and stir the berries in at the end.
• For lemon cake: substitute lemon juice for about 1 cup of the water in the recipe, use 6 whole eggs instead of the whites, stir in 1 Tblsp lemon zest, and use 1 tsp of a good lemon extract in place of the almond.
• For white chocolate: melt 8oz white baking chocolate & cool slightly. use 6 whole eggs in the recipe instead of the whites, temper the chocolate by stirring in a small amount of the batter, then add the white chocolate to the entire batter and stir well. Doesn't bake up quite as high as the original, so add a pinch more batter to the pans.

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease and flour three 6-inch round cake pans.
• Whisk together the sour cream, buttermilk, vanilla extract, almond extract and eggs in a small bowl until well blended; set aside.
• In the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl if using a hand mixer), add the cake flour, granulated sugar, baking powder and salt. Mix on low speed to combine, 30 seconds.
• With the mixer on medium speed, slowly add the butter a few pieces at a time. Beat until the dry ingredients are crumbly and moistened by the butter, about 1 minute. Scrape the sides and bottom of the bowl.
• Gradually add half of the egg mixture to the flour-butter mixture and beat on medium speed until the batter is thick and fluffy, 1 1/2 minutes. Scrape the sides and bottom of the bowl. Add the remaining egg mixture in 2 additions, scraping the bowl and beating for 20 seconds after each addition.
• Pour the batter into the prepared pans and sharply tap the pans once on the counter to remove air bubbles. Bake until a toothpick inserted in the center comes out clean, 20 minutes. Cool the cakes in the pans on a wire rack for 10 minutes. Remove the cakes from the pans and let cool completely on the rack.
• For the tiramisu syrup: Bring the sugar, water and espresso powder to a boil in a medium saucepan. Remove from the heat and stir in the coffee liqueur.
• For the Tiramisu Filling: In a bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl if using a hand mixer), add the mascarpone, confectioners' sugar, coffee liqueur and vanilla extract. Mix on medium speed until well blended.
• In a separate bowl of a stand mixer fitted with a whisk attachment (or a large mixing bowl if using a hand mixer), add the whipping cream and whisk until stiff peaks form. (Do not over-whisk.) Using a rubber spatula, gently fold the mascarpone mixture into the whipped cream.
• For the vanilla bean Swiss meringue icing: Place the egg whites and sugar in the bowl of a stand mixture set over a saucepan of simmering water. Whisk constantly until the sugar melts and the mixture becomes very thin and warm. Remove the bowl from the heat and add the vanilla seeds. Whisk on high speed until stiff peaks form, about 5 minutes. Continue beating on low speed until cool.
• Beat in the butter, a few pieces at a time, on medium speed. (The mixture may curdle before coming together.)
• To assemble the cake: Using a serrated knife, level off the tops of the cake layers. Place one layer on a serving plate or board and brush some tiramisu syrup on the top. Put 1 cup of the Swiss meringue icing in a piping bag fitted with a large round tip and pipe a thin dam around the edge of the cake. Spoon a 1/2-inch layer of the tiramisu filling onto the cake and gently spread it out to the dam. Repeat with the second layer of cake. Place the final layer on top and ice the cake with the remaining Swiss meringue icing.

Steps:

• Measure sifted flour, baking powder, and salt; sift together three times.
• In a mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, and continue beating only until meringue will hold up in soft peaks.
• Cream butter. Gradually add remaining 1 cup sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth.
• Mix in flavorings. Add meringue, and beat thoroughly into batter.
• Preheat oven to 350 F.
• Spread batter into your chosen size form lined with parchment paper - see below.
• 15 x 10 x 1 inch pan bake for 30-35 min, or 2 x 9 inch round pans, bake at 30-35 min, or 3 x 8 inch round pans, bake at 25-30 minute.
• Cool cake, after 10 min remove cake from pan(s) and finish cooling on a wire rack.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 11x13 inch cake pan.
• Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, 4 minutes.
• Pour the batter into the prepared cake pan, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow to cool before frosting.

Steps:

• Preheat oven to 350 degrees F. Grease a small 10-inch tube pan.
• Mix above cake ingredients. Pour half the mixture into the prepared pan. Sprinkle half the Filling and Topping mixture on the batter. Pour remaining batter over the sprinkles. Top with the remaining crunchies.
• Bake in the preheated oven for 40 minutes. Cake is done when tester comes out clean. Cool 10 minutes in the pan, then turn out onto cooling rack. Serve with the crumbed side up.

Steps:

• Set oven to 350 degrees.
• Grease four 8-inch round cake pans.
• In a bowl beat all ingredients on low speed for about 1 minute, then increase the speed and beat for another 2 minutes.
• Transfer and divide the batter between the cake pans.
• Bake for about 15-17 minutes, or until cakes tests done.
• Cool in pans on a rack for 10 minutes.
• Remove from pans and cool completely on wire racks.
• Fill as desired.