A Feather Cake Recipe ... This Cake is even more than Yummy, It's Fantastic and is easy to make into special shape cake

Those of you reading my 'yummy' recipe hubs know that these recipes are from my mother's bride chest. She was born in 1895 and most of these were written on used envelopes and other scraps of paper. When she was a young girl, my oldest sister, born in 1922, rewrote them into a notebook and the feather cake was in that group. I don't know the origin of the recipe.

• Cream together:

1 cup thick sour cream (we used the cultured variety from the supermarket, Daisy actually but not the low fat)

1 cup sugar

• Add: one egg
• Add: dry ingredients that have been sifted or whisked together

1 teaspoon salt

2 cups regular flour

1 teaspoon baking powder

• Add: add 1 teaspoon soda mixed in a little hot water

• When well mixed: add 1 teaspoon vanilla

This recipe, as so many of the others, only has a list of ingredients. We first tried to put the batter in a parchment lined 9x13 baking dish but the amount looked inadequate for that size of pan. We moved it into a Corning Ware 10x10 baking dish. I do believe that the larger dish would have worked but the one we used did as well. The cake rose much more than expected.

We baked it for 32 minutes at 350 degrees. We checked the cake at 30 minutes and decided it should have another couple of minutes. The Corning Ware pan might need more or less baking time than regular glass ... I've not used it for baking cakes before.

We were not sure about the sour cream the recipe called for. On the farm, we had our own cows and certainly would not have purchased any cream, sweet or sour, from the store. The current store variety worked extremely well in the recipe, however.

As I mentioned above, I do not know where this recipe came from. I looked up feather cakes on the internet and saw many recipes but none like this one. Others had some type of shortening included but mine doesn't. My recipe is also very easy to make and takes much less time than the ones I read about on the internet..

The cake's texture is somewhat similar to a chiffon but decidedly different and also more moist. The batter was extremely stable even after transferring it to a different baking pan.

I remember my family using this particular cake for strawberry shortcake. Sliced strawberries were put on top of pieces for individual servings. It would also be good with ice cream, included in a trifle recipe instead of ladyfingers, and the list goes on on.

Hope you enjoy it ... and it is so easy to make!