Usuba
Sour Cream Sponge Cake
Tender sponge cake based on sour cream with an airy structure. Eggs are whipped separately, which gives the cake lightness and fluffiness. A simple recipe for a home tea party.
- Total
- 30 min
- Standard serving
- 270.8 g
1
Ingredients
Total 5
Instructions
- 1
Step 1
Separate the egg yolks from the whites. Beat the yolks with sugar until light and homogeneous.
Add vanilla, then sour cream. Mix until smooth.
- 2
Step 2
Pour the flour into the sour cream mixture and stir carefully.
- 3
Step 3
Whip the egg whites into stiff peaks. Carefully fold them into the batter, mixing from bottom to top with a spatula.
- 4
Step 4
Pour the batter into an oiled baking pan. Bake at moderate temperature for 20–25 minutes until golden brown.
- 5
Step 5
Remove the sponge cake from the mold onto a plate. Dust with powdered sugar before serving.
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