Set the oven temperature to 350 degrees Fahrenheit. Be sure to butter and flour two pans measuring 8 inches by 2 inches.
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For this recipe, the typical method of mixing is reversed, and the sequence of the ingredients is arranged in a slightly different fashion from the reverse creaming method.
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Put the eggs, vanilla extract, almond extract, milk, and sour cream into a small bowl and mix them together. Mix thoroughly with a whisk, then set aside.
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Cake flour, granulated sugar, baking powder, and salt are the dry ingredients. Use the mixer to mix them for 30 seconds to make sure the baking powder and salt are well mixed in with the flour and sugar.
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While the mixer is operating at a medium speed, gradually include the chunks of butter, do so a few at a time.
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The dry ingredients should be crumbly and the butter should have added enough moisture to make it look like loose sand. Beat for about one minute. Clean the bowl's sides and bottom.
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It's important to add about ½ of the egg mixture SLOWLY while the mixer is on very low speed. After 1½ minutes of going up to medium speed, the batter will be thick and fluffy. Clean the bowl's sides and bottom.
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Add the rest of the egg mixture in two pours, making sure to scrape the bowl and beat for 20 seconds between each addition. It's now ready to be poured into pans.
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Put it in the oven at 350 degrees for 35 minutes, or until a toothpick stuck in the middle comes out clean. As soon as the cake is cool enough, take it out of the pans. Makes 7 cups of batter.
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