Soured cream sponge cake

    Soured cream sponge cake

    Recipe photo: Soured cream sponge cake
    1

    Soured cream sponge cake

    (240)
    3hr35min


    276 people made this

    About this recipe: An incredibly rich and moist buttery cake. Enjoy with a light sprinkling of icing sugar or top with your favourite icing. It also makes a great base for birthday cakes or cupcakes.

    Ingredients
    Makes: 1 (23cm) tube cake

    • 450g butter, softened
    • 600g caster sugar
    • 6 eggs
    • 1 teaspoon vanilla extract
    • 375g plain flour
    • 1/4 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 1 pinch ground mace
    • 250ml soured cream
    • 1 tablespoon icing sugar for dusting

    Method
    Prep:15min  ›  Cook:1hr20min  ›  Extra time:2hr cooling  ›  Ready in:3hr35min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour a 23cm tube cake tin.
    2. In a large bowl, cream together the butter and caster sugar until smooth. Beat in the eggs one at a time, mixing well after each, then stir in the vanilla. Combine the flour, bicarbonate of soda, salt and mace; mix into the butter mixture just until smooth. Stir in soured cream. Spoon cake mixture into the prepared tin and spread evenly.
    3. Bake for 1 hour and 20 minutes in the preheated oven. Cool for at least 10 minutes before inverting the cake tin onto a plate and tapping out the cake. Dust with icing sugar before serving.
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    Reviews & ratings
    Average global rating:
    (240)

    Reviews in English (194)

    10

    Just like it says a very rich and moist buttery cake  -  12 Apr 2011

    by
    228

    Excellent!! This is the 4th pound cake I've tried from this site and I've finally found a keeper. It's exactly what a pound cake should be in flavor and texture: dense, moist and rich. I did increase the vanilla to 1.5 tablespoons, used the mace (it gives a nice sublte aroma, but taste wise, you can't tell it's there), and when I don't have sour cream, I've subsituted it with plain yogurt (both the lowfat or whole milk works) and decrease the temp to 325. Like other posters, mine baked perfectly at 1 hour 10 min. too. This cake holds up very well, and as long as you keep it covered, it's stays moist for a good 3 days. Good old fashion ingredients that gives you a classic pound cake. TIP - whip the heck out of the butter/sugar (until very pale and fluffy) and whip even more when combining the eggs. But once you add the flour, fold it in BY HAND ONLY or else you'll get a tough cake. Also, if your cake is browning too quickly half way through, just lightly cover it with foil. This will be my master pound cake recip.  -  11 May 2007  (Review from Allrecipes US | Canada)

    by
    218

    To say this is a "moist" pound cake is a misnomer. It is a "butter saturated" pound cake. To discuss using lemon versus mace, no mace, more vanilla, less sugar, more sugar, adding baking powder, etc., isn't even important. None of it matters unless you reduce the butter in this recipe to 1-1/2 cups. Only then can variations be relevant. Even tho' as an experienced baker I knew better when I saw 2 cups of butter in this recipe (when most others would call for half that) I foolishly went ahead with this as written anyway, mistakenly assuming 100+ glowing reviews couldn't be wrong. Live and learn--they were wrong. Before making this, please do check out other pound cake recipes and compare the ratio of butter to flour--you will find this is an extraordinary amount of butter for the amount of flour which will NOT result in the dense, moist, fine crumb so prized in a good pound cake.  -  17 Aug 2008  (Review from Allrecipes US | Canada)

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