|1 1/2 cup • Sugar|
|3/4 cup • Butter • softened|
|1/4 tsp • Salt|
|4 tsp • Vanilla extract|
|3/4 cup • Sour cream|
|6 each • Egg whites|
|2 1/2 cup • Flour|
|4 tsp • Baking powder|
|3/4 cup • Milk|
|3 each • Peaches, large ripe • sliced|
Preheat oven to 350°F . Grease 3 - 8" cake pans.
Cream the butter and sugar together until and fluffy.
Add the sour cream and vanilla extract and mix until well combined. Add egg whites half at a time beating after each addition.
In a separate bowl, combine flour and baking powder.
Add 1/3 of the dry ingredients and beat well. Add half of the milk to batter and beat well. Add the next 1/3 of dry ingredients and beat well. Add other half of milk and beat well. Finally add the remaining 1/3 of dry ingredients and beat well.
Divide the batter evenly between the three cake pans. Bake cakes for 23-26 minutes or until a toothpick comes out clean.
When done, remove from oven and allow cakes to cool for 3-5 minutes. Remove from cake pans and allow to cool completely on wire racks.
For peaches - you can use fresh ripe peaches or canned peaches.