Soured cream sponge cake
(2)
3 hours 35 min
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.
LVJOANNE
284 people made this
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.
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