-
-
-
-
-
+1
Soured cream sponge cake
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
- Preheat oven to 180 C / Gas 4. Grease and flour a 23cm tube cake tin.
- 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.
- 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.
Similar recipes
Recently viewed
Reviews & ratings
Average global rating:
(253)
Reviews in English (205)
Just like it says a very rich and moist buttery cake - 12 Apr 2011
"I love this cream sponge cake recipe!! Excellent taste" Thanks for sharing good cake recipe. - 05 Jun 2017
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)
Write a review
