I’ve written about it on my Grief Blog, but I’ll say it again. Memories are a funny thing. My Aunt Vesta has been gone for 30 years, and yet at times I still find myself reaching for the phone, especially when I’m cooking.
Without a doubt, the woman was the best cook in the Davis world and although this wasn’t necessarily the best cake she made by any means, it was one of my Dad’s favorites. Needless to say, she made it for him a lot!
3 Cups Sugar
1 Cup Butter
6 Eggs, separated
2 Teaspoons Vanilla
1 Tablespoon milk (Aunt Vesta used lemon juice.)
1 Cup Sour Cream
3 Cups Flour (sift and measure again)
1/4 Teaspoon Baking Soda
1/4 teaspoon salt
Preheat oven to 350 degrees.
1. Cream sugar and butter.
2. Add the egg yolks one at time, beating well after each.
3. Add vanilla, milk, and sour cream.
4. Measure sifted flour and then add other dry ingredients.
5. Add dry ingredients to batter and mix well.
6. Remove beaters from mixer and wash. Rinse in very cold water.
7. Beat egg whites until they form stiff peaks.
8. Using a big spoon, fold egg whites into batter, and pour all into a greased and floured tube pan.
9. Bake for 1 hour and 20 min. or until toothpick inserted into center comes out clean. Do not overcook. In fact, I’d start checking after an hour an 10 minutes.
Aunt Vesta did not live to see the Internet, and she had no way of knowing that it would be the tool that would share her recipe to literally thousands of people. She would, however, be very excited to do that!