Easy Sour Cream Cake – McKenzie Interior Design

3 cups cake flour (we really did sift the flour per the instructions)3 cups sugar1 c. sour cream1 c. butter, softened1/4 tsp. baking soda1 tsp. vanilla6 eggs, separated (You will beat the egg whites into stiff peaks)
Sift flour; add soda and sift again. Cream butter and sugar thoroughly, and add egg yolks, one at a time. Add flour and sour cream alternately. Add stiffly beaten egg whites. Bake in a greased and well-floured angel food cake pan or bundt pan. Bake at 300 degrees F for 1.5 hours.
Let cool 10 minutes, then flip on a cooling rack to finish cooling.

Finished product! Yes, please! Summer Dessert table