Soured cream sponge cake

Soured cream sponge cake


254 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.


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

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 (1)


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

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