Ingredients
3 c. sugar
1 c. real butter
6 eggs, separated
1/2 c. Crisco shortening
3 c. sifted cake flour
1/4 tsp. soda
1 c. sour cream
2 tsp. vanilla
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
The original Bundt pan — iconic shape, even heat distribution
Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
Italian cream cheese — tiramisu, pasta, risotto finishing
Rotating stand for smooth cake frosting and decorating
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Achievable elevated desserts — laminated doughs, cakes, custards
The original Bundt pan — iconic shape, even heat distribution
Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
Italian cream cheese — tiramisu, pasta, risotto finishing
Rotating stand for smooth cake frosting and decorating
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Sift soda and flour. Cream sugar, butter and Crisco until light and fluffy. Add egg yolks, one at the time, beating well. Add vanilla. Add flour mixture with sour cream. Beat well. Beat egg whites until stiff. Fold into batter. Pour into large greased and floured tube pan. Bake at 300° for 1 hour and 15 minutes. Cool in pan for about 10 minutes. Frost with Caramel Icing. Is also good with fruit.