eRecipe

Sour Cream Sponge Cake

View all Recipes Edit this Recipe

Sour Cream Sponge Cake
1 of 1 photo

Sour Cream Sponge Cake

Added by: on Apr 19th, 2011
When a cake is made of very fine layers and iced, the effect is striking because the texture of fine delicate cake and rich smooth filling merge together into a very specific combination of light silkiness. This delicate Austrian cake is best known as a layer in the classic torte dobos. This cake .. more >
Rating:
0
Prep Time:
1 h
Cook Time:
40 min
Ready In:
1 h 40 min

Servings

Calculate


Original Recipe Yield: 1 serving (1 cake)
 

Ingredients:

  • butter (for the round cake pan, if using)
  • flour (for the round cake pan, if using)
  • 6 egg yolks (warmed)
  • 1/2 cup plus 2 tablespoons granulated sugar
  • 1/4 cup plus 2 tablespoons sour cream or crème fraîche
  • 5 egg whites
  • cream of tartar (a pinch, optional if using a copper bowl)
  • 3/4 cup cake flour
  • Confectioners’ sugar (optional if making disks)
Nutrition Facts
Sour Cream Sponge Cake

Servings Per Recipe: 1

Amount Per Serving

Calories: 1254

  • Total Fat: 33.2 g
  •     Saturated Fat: 13 g
  •     Trans Fat: 0 g
  • Cholesterol: 1123.2 mg
  • Sodium: 361.9 mg
  • Total Carbs: 192.2 g
  •     Dietary Fiber: 1.8 g
  •     Sugars: 102.8 g
  • Protein: 44.2 g
VIEW DETAILED NUTRITION

how is this calculated?

Get NI Widget Code

Directions:

Sour Cream Sponge Cake

1

If you are piping disks, preheat the oven to 375°F, draw rounds on parchment paper, turn the paper over, and use it to line a sheet pan. If you have an 8-inch cake ring, use that as a guide to draw the circles. If you are making a round cake, preheat the oven to 350°F and butter and flour a 9-inch round cake pan.

Sour Cream Sponge Cake

2

Combine the egg yolks, the 1/2 cup granulated sugar, and 1 tablespoon of the sour cream and beat in a stand mixer on high speed for about 8 minutes, or until pale and fluffy and quadrupled in volume. Fold in the remaining sour cream.

Sour Cream Sponge Cake

3

Beat the egg whites with the cream of tartar (if using) in a stand mixer fitted with the whisk attachment on medium-high speed for about 2 minutes, or until medium peaks form. Add the remaining granulated sugar, and beat on high speed for about 2 minutes more, or until stiff peaks form.

Sour Cream Sponge Cake

4

Carefully transfer the egg yolk mixture to a large bowl. Add about one-quarter of the egg white mixture to lighten the mixture, then fold in the remaining egg white mixture with a rubber spatula while sifting the flour over the mixture. Alternate between adding flour-about one-fourth at a time-and folding until the flour is no longer visible.

Sour Cream Sponge Cake

5

If making disks, fill a pastry bag fitted with a 1/4-inch tip and pipe the batter onto the parchment paper in rings.

Sour Cream Sponge Cake

6

Sprinkle them with confectioners' sugar. Bake for about 15 minutes, or until the disks are pale brown and firm to the touch. Allow to cool for 5 minutes, then peel away the parchment paper from the disks.

7

If making a round layer cake, spread the batter in the prepared cake pan. Bake for about 25 minutes, or until firm to the touch. Allow to cool for 5 minutes.

Cooks' note:
Making and Using Layers:
The effect of very thin layers, separated with thin layers of frosting, is dramatic, satisfying, and elegant to look at. The usual way to go about it is to make layer cakes, let them cool, and then cut them crosswise with a long serrated knife. Ideally, the knife should be longer than the diameter of the cake and you should use a gentle sawing motion with very little force. Don’t give up if you cut one of the layers unevenly or the layers even end up in pieces-just arrange them on the cake as best you can. When the cake’s assembled, no one will see that the layers are broken. You can also start out by making thin sheet cakes-the batter for a 9-inch layer cake also makes a sheet cake 13 by 17 by 3/8 inch-and cutting out rounds, or you can put the batter in a pastry bag and pipe rings on sheets of parchment paper-just draw the circles first and turn the paper upside down so the batter doesn’t touch the ink or graphite.

Video:

0 of 0 videos

Similar Recipe(s):

Moist Sponge Cake

Moist Sponge Cake

Submitted by: Baker Guy
Added on: Apr 19th, 2011
Rating:
0
This sponge cake has all the flavor and texture of genoise, but none of the dryness that genoise so often has. It is made just like a classic genoise, except that hot milk or cream and melted butter are folded into the beaten eggs at the same time as the flour, imparting extra moistness that makes it perfect for rolling. When baked in a 15 by 17-inch sheet pan, this moist cake is only about 3/8 ..
Chocolate Sponge Cake

Chocolate Sponge Cake

Submitted by: Baker Guy
Added on: Apr 19th, 2011
Rating:
5
In most recipes for chocolate sponge cake, some of the flour is simply replaced with cocoa powder. The result is rather tame and a bit dry. The method shown here is similar, but the resulting cake is moister than a classic genoise and has a deep chocolate flavor. Bittersweet chocolate is melted with water, then the mixture is stirred until smooth and folded with beaten whole eggs, in the same ..
Victoria Sponge Cake

Victoria Sponge Cake

Submitted by: Bryony
Added on: Jul 12th, 2013
Rating:
0
A classic English cake, perfect for tea parties and fun celebrations.
© eRecipe.com . All Rights Reserved