CINNAMON ROLL LAYER CAKE

¾ cup unsalted butter

1 ½ cups sugar

¾ cup sour cream 2 teaspoons vanilla

6 large eggs, separated 2 ½ cups all-purpose flour 4 teaspoons baking powder 1 ½ teaspoons ground cinnamon

½ teaspoon salt

¾ cup milk, room temperature ¼ cup water

Preheat oven to 350 F. Spray insides of three 8-inch cake pans with nonstick spray. Line bottoms of these pans with parchment paper. With electric mixer, cream butter and sugar until light and fluffy, about 3 minutes. Add sour cream and vanilla and mix well.

Separate eggs, adding 3 of the whites to the butter-sugar mixture, beating until well combined. Add remaining 3 egg whites and continue mixing, beating well, being sure to scrape down sides of bowl occasionally.

In a medium-size bowl, whisk flour, baking powder, cinnamon and salt. In a small bowl, combine milk and water.

On low speed of electric mixer, add half the flour mixture to the buttersugar mixture, beating until well combined. Add milk mixture and continue beating. Add remaining flour mixture, beating until smooth.

Divide batter into prepared pans and bake about 24 minutes or until toothpick comes out clean when tested. Let cakes cool for a couple of minutes before removing from pans to cooling racks.