Almond Sourcream Cake


“Cakes are healthy too, you just eat a small slice” – Mary Berry

I tried this EASY cake last weekend and I cant stress enough how good it was! I am not a fan of making frosted cakes only because of the number of calories that goes into it. Not that I am a calorie freak, but yes when the cups of measured ICING SUGAR goes into it, I remind myself thankfully, the Guilt is being shared. So usually while I stick to simple plain cakes to ease the tension, I sometimes do go the extra mile with the frosting if there’s a birthday in the family or for a gathering. This time it  was a group of church friends whom we had invited for a prayer meet and a quick celebration for the little one having turned 5. I was searching for a white cake and my cake school seemed to have it. This was my first attempt at this cake and it sure is a winner. DELICIOUS enough for seconds. Sourcream is fermented regular cream. If its not available in India you could substitute or make your own from here. I haven’t sub’ed it yet but there are various substitutes  for it as seen in the link as well. Another thing about this cake is that it uses the REVERSE CREAMING method. Reverse creaming is adding the wet ingredients to the dry ingredients and TA DA! Its done. No creaming the butter and sugar then the folding etc. Its quicker and easier than the conventional method of making a cake.

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Recipe :

Source : here

Serves : 15-16

Wet Ingredients

3 Large eggs
1 cup (242g) sour cream
2 tsp. (8g) vanilla extract
1 tsp. (4g) almond extract
1/3 c (73g) milk

Dry Ingredients :

2 1/2 c (285g) cake flour – Refer notes on Cake flour 
1 1/2 c (300g) granulated sugar
2 1/2 teaspoons (12g) baking powder – Skip if your’re using Self Rising flour
1/2 teaspoon (3g) salt
 170g (12 Tbsp)  unsalted butter, slightly softened (Do not soften in microwave).

Method:

  1. Cut the butter into small pieces so that it softens. It must be soft enough to leave an impression yet cold.
  2. Preheat oven to 350 degrees Butter and flour two 22 cm pans
  3. In a bowl large enough to hold the wet ingredients , combine eggs, vanilla, almond extract, milk, & sour cream. Whisk until blended .Set aside.
  4. Mix the dry ingredients (cake flour, granulated sugar, baking powder, and salt) in the mixer for 30 seconds so the baking powder and salt will be well incorporated into the flour and sugar.
  5. Slowly add the pieces of butter a few at a time while the mixer is on medium speed. In about 45 seconds to a minute the butter will be incorporated into the flour mixture and resemble bread crumbs. 
  6. Now slowly add approx. 1/2 of the egg mixture with the mixer on very low speed then increase the speed to medium speed for 1½ minutes the batter will be thick and fluffy. Scrape bottom and sides of bowl. Add the remaining egg mixture in 2 pourings, scraping the bowl and beating for 20 seconds after each addition.
  7. It is now ready to pour into pans.
    Bake at 175 degrees for 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pans for about 7-10 minutes then turn out. 

Frosting

Butter : 130 gm

Icing Sugar : 2.5 -3 Cups

Milk : 2 tbsp

Vanilla : 1/2 tsp

Almonds : Optional

Beat the butter till soft and creamy, add the vanilla and 1 cup of the icing sugar beat till soft add more icing sugar and alternate with a tablespoon milk. It should not be runny. Stop when it forms soft peaks, takes about 75 seconds.

Use the frosting between the layers and the top and sides. I halved the frosting yet got a decent amount on the cake.

After the cakes frosted, refrigerate it so that the outside temperature doesnt affect the texture.

Notes :

For the Cake Flour I Substituted 2 tbsp  all purpose flour with 2 Tbsp cornflour

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