White Wedding Cake

Ingredients

• 8 egg whites
• 2 cups sugar
• 1 cup oil
• 1 cup sour cream
• 1 cup buttermilk
• 1 teaspoon clear vanilla extract*
• 2 cups flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Directions

• 1. Preheat oven to 350 degrees. Grease and flour 2 (8") round cake pans or 1 (10" or 12") pan.
• 2. In mixer bowl, beat egg whites until stiff peaks form. Set aside.
• 3. In large mixing bowl, by hand, mix sugar and oil (Do not use mixer.)
• 4. Add sour cream, buttermilk and vanilla.
• 5. In another bowl, combine flour, soda, baking powder and salt. Gradually add to sugar mixture.
• 6. Fold in beaten egg whites. Pour into prepared pans. (For 10" layer, decrease batter by 1 cup.)
• 7. Bake approximately 30 minutes for 8" layers, 35 minutes for larger layers, or until cake is browned and toothpick comes out clean.
• 8. Remove cake from oven and let cool in pan 10 minutes. Loosen edges and turn onto cooling rack.
• 9. When cold, frost with white wedding cake frosting. To cover with fondant, do not frost. Follow directions on Fondant recipe.

Servings

• Makes 2 (8") layers or 1 (10" or 12") layer

Tips

*Substitute almond extract, if preferred

For later use, wrap and freeze unfrosted cake layers.

Directions

• 1. Prepare Chocolate Cake recipe and bake in greased 9" heart shaped spring-form pan.
• 2. Cool and frost with very thin coat of chocolate frosting.
• 3. Cover with Chocolate Fondant and decorate as desired.