Preheat the oven to 350℉. Grease and flour 1 8” round pan.
Whisk flour, cornstarch, baking powder and salt together in a small bowl. Set aside.
Combine sour cream and cream together and set aside.
Put butter and sugar in the bowl of a stand mixer, fitted with the beater paddle. Beat together on high speed for 3 full minutes, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed.
Turn the mixer down to medium-high speed. Add egg yolks and vanilla and beat until well blended.
Add about ⅓ of the dry ingredients and ½ of the sour cream mixture and beat on low speed until combined. Add ⅓ more of the dry ingredients and the rest of the sour cream mixture and beat on low speed until combined. Add the rest of the dry ingredients and beat on low speed until combined.
Divide the cake batter evenly among 4 or 5 small bowls (depending on how many colors you’re using). Stir food coloring into each bowl--1 drop at a time--until the desired intensity of each color is reached. Keep in mind that the cake will bake to a lighter shade than the batter.
Drop tablespoonfuls of batter randomly into the prepared cake pan.
To make the tie-dye effect, carefully drag a skewer completely through the batter from the center out to create a pattern with the colors. Don't overmix the colors.
Bake in the preheated oven for 25 to 30 minutes, or until the top springs back when lightly tapped. The internal temperature should read 210°F.
Cool 15 minutes before turning out onto cooling racks.
Cool cake completely. Frost and/or decorate according to your preferences.
*Or use one cup of cake flour
Hack: Cake will remain fresh for about 3 days left at room temperature, in the refrigerator for up to 5 days or frozen in serving-sized containers for up to 3 months.
I don’t know who came up with the fantastic idea of tie-dying food but the practice of dying clothes has been around for centuries. Dying (and tie-dying) became popular in the early 20th century as a way of extending the usefulness of faded fabrics. Tie-dying arose as a fashion statement in the 60s hippie movement and has remained popular ever since!
Suggestion: Use the leftover egg whites to make macarons!
Place ribs in a large saucepan and cover with cold water. Add wine.
Bring the water to a boil, drain and rinse ribs.
Put the ribs into an instant pot, cover with water and cook for 50 minutes. Alternatively, you can simmer them in a large pan on the stovetop for 1 hour.
Mix ingredients for the sauce and set aside.
Preheat oven to 350℉ (380℉ for crispier ribs)
Line a baking pan with aluminum foil and lay ribs in the pan in a single layer. Brush both sides with the cooking sauce.
Bake for 10 minutes, turning once.
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While ribs are notorious for being high in fat and calories, it’s not all bad news. They also contain a healthy dose of necessary nutrients so count them in for the occasional treat!