Sponge Recipes

Soured Cream Sponge Cake recipe

Using soured cream to make cakes rich and moist is a very similar cake baking method to the one used by Americans. The classic American cake, red velvet, uses buttermilk to make the sponge tender and moist, which is the exact same effect you get from using soured cream. You can flavour soured cream cakes in any way - this recipe is for a vanilla cake.

Ingredients:

  • 600g caster sugar
  • 450g butter
  • 375g plain flour
  • 6 eggs
  • 250ml soured cream
  • 1 tsp. vanilla extract
  • Pinch of salt

Method of Preparation:

  1. Preheat the oven to 180C and grease and line a 23cm cake tin.

  2. Cream the sugar and butter together until smooth. Beat in the eggs, one by one, and then stir in the vanilla.

  3. Sieve in the flour and salt and stir well until completely combined.

  4. Stir in the soured cream until completely combined.

  5. Pour the cake batter into the prepared tin before putting it into the oven for around 70 minutes or until golden and firm in the centre.

  6. Cool the cake completely before serving.

Because this cake is so simple, it would work brilliantly as a base for a birthday cake or even a wedding cake. Feel free to flavour it with more vanilla or any other flavoured essence. This recipe yields around 10 portions.

Author: Laura Young.

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Conversions
600gabout 21 oz (21.1638 oz based on 0.035273 ounces in a gram)
450gabout 16 oz (15.87285 oz based on 0.035273 ounces in a gram)
375gabout 13 oz (13.227375 oz based on 0.035273 ounces in a gram)
250mlabout 1 cup (1.0567 cups based on 236.59 mililitres in a US cup)
180C350F / Gas Mark 4

Data:

Published: June 22, 2011
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