Light and Fluffy Yellow Cake
2 1/2 cups cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground ginger
1 cup (2 sticks) butter or margarine, softened
1 1/4 cups sugar
3 eggs
2 teaspoons vanilla extract
3/4 cup sour cream, plain yogurt or buttermilk
Preheat the oven to 350° degrees. Grease two 8- or 9-inch cake pans.
In a medium bowl, combine the flour, baking soda, baking powder, salt and
ginger. In a separate mixing bowl, cream together the butter and sugar using
an electric mixer.
Add the eggs and vanilla. Scrape down the sides of the bowl occasionally.
Alternate adding the flour mixture and the sour cream to the butter mixture,
beginning and ending with the flour. Stir just enough to combine, but don't
over-mix. Divide the batter evenly between the pans.
Bake until golden brown around the edges and the center springs back when
you touch it, 30 to 35 minutes for the 8-inch pans, 25 to 30 minutes for the
9-inch pans. Cool for 10 minutes before removing the cakes from the pans.
Cool completely before frosting.
Trim both the tops, if necessary, with a serrated knife to even out the
layers. Makes 16 servings.
Per serving: 263 calories (134 from fat); 15 grams fat (9 grams saturated);
76 milligrams cholesterol; 195 milligrams sodium; 30 grams carbohydrate (0
grams dietary fiber); 3 grams protein
Sun-Sentinel- Jan. 16, 2003
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