A sinfully rich buttery cake to start the new year!
Makes one 22cm ring cake
[Ingredients]
190g (3/4 cup) butter, softened
220g (1 cup) caster sugar
1 teaspoon vanilla extract
2 eggs
200ml-tub sour cream
300g (2 cups) cake flour
1/2 teaspoon bicarbonate of soda (baking soda)
https://cornercafe.wordpress.com/
[Preparation]
1. Preheat oven to 180°C. Grease a 22cm or 23cm baba (fancy ring) tin well with extra butter. Sift flour and soda.
2. Cream softened butter and sugar until pale and fluffy. Beat in vanilla. Add eggs, one at a time, and beat in well. Stir in sour cream and sifted flour mixture.
3. Spread batter into the prepared tin. Bake for about 40 minutes, or until cooked when tested with a skewer.
4. Stand cake for 5 minutes in tin before turning out onto a wire rack to cool.
[Variations]
For citrus flavoured cake, use 2 to 3 teaspoons of grated lemon or orange rind instead of the vanilla extract.
Taste: Tender, rich butter cake
Consume: Best served within 2-3 days (return to room temperature before serving if kept in the refrigerator)
Storage: Keep under cake dome or in cake box, or can be kept for up to 1 week in airtight container in the refrigerator
Recipe Reference: –
Corner Café 
Like the first pict, simple yet appealing! Don’t have tube pan, could I just use normal pan? Thanks!
Comment by Sarah28 — January 8, 2009 @ 1:31 pm |
Sarah28,
Yes, you can, should not be a problem but don’t use too small a pan, should at least be 22cm or larger. And check the baking time, could take longer.
Comment by SeaDragon — January 8, 2009 @ 10:47 pm |
hi SD, do we have to use cake flour for the cake? i can never seems to find cake flour in the supermarket, namely Safeway. as what i know the gluten percentage btw cake and plain does not differ too much. thanks for any advice.
Comment by linsiew — June 18, 2010 @ 9:00 pm |
No, you don’t have to, you may use plain flour for this recipe. Safeway sells cake flour, see the pictures in the sidebar under Flours & Starches, the Anchor Lighthouse brand. Another way is to use 80% plain flour + 20% cornflour to substitute for the cake flour.
Comment by SeaDragon — July 3, 2010 @ 3:36 pm |