Sponge cake with sour cream
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This biscuit can be prepared if you have fatty sour cream lying around in the refrigerator, or if you are a fan of sour cream baked goods.
From the resulting sponge cake with sour cream, you can make a sour cream pot or eat the sponge cake right away, washed down with tea. Don’t pay attention to the modest photo, I can assure you that the sponge cake turns out decent - tasty and tender, slightly dense, it’s even pleasant to break it into pieces.
I added sugar to the dough to suit my taste. The recipe called for 200 grams, but I took slightly less. The amount of flour depends on the size of the eggs used, here you need to vary it, add a little more or a little less.
To prepare a sponge cake with sour cream, take all the products on the list.
Ингредиенты
Sour cream 35% - 200 g
Eggs - 4 pcs.
Butter - 100 g
Sugar - 180 g
Flour - 250 g
Salt - a pinch
Baking powder - 8 g
Vanillin - 1 g
Рецепт
1. Divide the eggs into whites and yolks. Add a pinch of salt to the whites and beat them until white foam. Then add half the total amount of sugar in portions and beat until the bitter end, that is, until stiff peaks form. Set the whipped whites aside.
2. Then it’s the turn of the yolks. You also need to add a pinch of salt to them and add the remaining sugar in portions, without ceasing to beat until fluffy, light, creamy.
3. This is the consistency of the yolk mass you should get. The whisk leaves obvious marks on the surface.
4. Melt the butter and cool. Pour the oil into the yolks in a stream, whisking continuously.
5. Then add sour cream and mix well until smooth without using a mixer.
6. Sift the flour into the yolk mixture along with baking powder and vanilla. This needs to be done in several stages, each time thoroughly mixing the flour with a hand whisk.
7. The result is a rather thick but homogeneous fluffy dough.
8. Add the whites into the dough in several stages, carefully mixing them with a spatula from bottom to top. The mixer can no longer be used.
9. Distribute the resulting dough into the mold. I don’t grease the pan, I just line it with parchment. This time I decided to play it safe and add sides. Bake the sponge cake with sour cream at 190 degrees for about 45-50 minutes, until dry.
10. Cool the finished biscuit in the mold, then remove and remove from the parchment.
11. You can coat it with cream or serve it immediately with tea.