What, me - fussy? No!
Do you have one you'd like to share with me?!
This cake comes close in terms of texture and taste, but the volume is a little small for my last requirement. I like tall cakes; I'm sorry but I just do...
So I may fiddle with the volumes a little more, or I may just move on to another recipe. But this one is definitely worth sharing: it makes a great tea cake, and cupcakes too.
Sour Cream Vanilla Cake
Recipe adapted from MyCakeSchool
Preheat the oven to 180'C
Grease and line 2 x 8inch round cake pans*
300g cake flour
300g caster sugar
1 1/2 tsp baking powder
1/2 tsp salt
200g butter, softened (but not microwaved!), cut into cubes
325ml sour cream
2 tsp vanilla extract
Sift the dry ingredients together into the bowl of your mixer.
Mix on slow speed for a few seconds to fully incorporate the baking powder.
In a separate bowl, whisk together the eggs, sour cream and vanilla.
With the mixer on low-medium speed, add the cubes of butter, a few at a time. The mixture should begin to resemble breadcrumbs.
Add the egg/ sour cream mixture to the flour/ butter mixture. Add half, beat for a few seconds; scrape down the sides of the bowl, then add the remainder. Beat on low speed for approx. 1 minute until the batter is smooth.
Pour into the prepared cake pans.
Bake for 30-35minutes until a cake tester comes out clean.
*(I use 3 pans because I like 3 layer cakes. The baking time is then about 20-25min).
Allow to cool in the cake pans before turning out onto a cooling rack.
Use your favourite icing or filling between layers ( jam, lemon curd, caramel, butterscotch...)
Dust with icing sugar and serve.
PS. Don't forget to send me your favourite vanilla cake recipes ;o)