Sour cream butter cake

8 To 10

Ingredients

Quantity Ingredient
4 larges Egg yolks
⅔ cup Sour cream (5.5 oz or 160 g)
1½ teaspoon Vanilla
2 cups Sifted cake flour (7 oz or 200 g)
1 cup Sugar (7 oz or 200 g)
½ teaspoon Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
12 tablespoons Unsalted butter (must be softened) (6 oz or 170 g)

Directions

Ingredients should be at room temperature Use a 9-inch springform pan: grease it, line bottom with parchment or wax paper, then grease again and flour it. Preheat oven to 350 F.

In a medium bowl lightly combine the yolks, ¼ of the sour cream, and the vanilla.

In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and the remaining sour cream. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1½ minutes to aerate and develop the cake's structure. Scrape down the sides. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides. Scrape the batter into the prepared pan and smooth the surface with a spatula.

Bake 35 to 45 minutes or until a wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven. Let the cake cool in the pan on a rack for 10 minutes. It will have a level top. Loosen the sides with a small metal spatula and remove the sides of the pan. Invert onto a lightly greased cake rack and cool completely before wrapping airtight. If you wish to remove the pan bottom, slide a cardboard round at least 9 inches in diameter between the parchment and metal bottom when the cake is completely cool.

Store: Airtight: 2 days room temperature, 5 days refrigerated, 2 months frozen. Moisture distributes evenly and any pastiness disappears the day after baking.

Cake may be dusted with powdered sugar; or served with creme fraiche (or whipped cream) and fresh berries, peaches, or nectarines; or iced.

Recipe is from _The Cake Bible_ by Rose Levy Beranbaum.

Posted to EAT-L Digest 18 Sep 96 From: Felicia Pickering <MNHAN063@...> Date: Thu, 19 Sep 1996 00:00:31 EDT

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