Ingredients
2 ½ cups all-purpose flour (or 2 ¾ cups cake flour – for an even whiter cake)
2 cups sugar
½ teaspoon baking soda
1 ½ teaspoon baking powder
1 teaspoon salt
⅔ cup shortening
¼ cup butter (unsalted, room temp.)
1 cup sour cream (full fat)
½ cup milk (whole milk if you can get it)
2 teaspoon vanilla extract (can use clear extract)
½ teaspoon almond emulsion (optional)
1 teaspoon butter extract (or emulsion) (optional)
6 egg whites (large eggs)
Instructions
Preheat the oven to 325 degrees.
Grease and flour two 8 inch round (2 inch deep) cake pans. You could also use three 6 inch round pans.
In a bowl, mix together the sour cream, milk, vanilla extract, almond emulsion, butter extract and egg whites.
Whisk until smooth and set aside.
In a large mixing bowl, add the flour, sugar, baking soda, baking powder and salt.
Whisk together.
Add the shortening and butter in chunks to the flour mixture.
Mix until the flour is coated with the shortening and butter. The mixture will be crumbly.
Add in half the liquid mixture and mix just until combined.
Add in the last half of the liquid mixture and mix just until combined.
Scrape down the sides of the bowl and then mix again, only for 10-15 seconds.
You want to be careful not to over-beat the batter.
Pour into the greased and floured cake pans and bake at 325 degrees for 45-50 minutes.
Cool on a wire rack then cover with buttercream.
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