Sour Cream Sponge Cake

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by: Baker Guy






When a cake is made of very fine layers and iced, the effect is striking because the texture of fine delicate cake and rich smooth filling merge together into a very specific combination of light silkiness. This delicate Austrian cake is best known as a layer in the classic torte dobos. This cake batter is almost identical to the classic separated-egg sponge cake (biscuit), except that sour cream or creme fraiche is folded in with the beaten whites and yolks as flour is being sifted over the mixture, which makes the cake more moist and flexible. Because a dobos is made with as many as 9 thin layers of cake, the batter is often piped into thin disks on parchment paper-lined sheet pans instead of being spread out in cake pans in the usual way. Fill this cake with mousseline, fruit-flavored mousse, or whipped ganache.




ingredients

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serves: 1

butter (for the round cake pan, if using)

flour (for the round cake pan, if using)

6 egg yolks (warmed)

1/2 cup plus 2 tablespoons granulated sugar

1/4 cup plus 2 tablespoons sour cream or crème fraîche

5 egg whites

cream of tartar (a pinch, optional if using a copper bowl)

3/4 cup cake flour

Confectioners’ sugar (optional if making disks)

Nutrition Facts
Sour Cream Sponge Cake

Servings Per Recipe: 1

Amount per Serving

Calories: 1254

  • Total Fat: 33.2 g
  •     Saturated Fat: 13 g
  •     Trans Fat: 0 g
  • Cholesterol: 1123.2 mg
  • Sodium: 361.9 mg
  • Total Carbs: 192.2 g
  •     Dietary Fiber: 1.8 g
  •     Sugars: 102.8 g
  • Protein: 44.2 g
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preparation

1.  If you are piping disks, preheat the oven to 375°F, draw rounds on parchment paper, turn the paper over, and use it to line a sheet pan. If you have an 8-inch cake ring, use that as a guide to draw the circles. If you are making a round cake, preheat the oven to 350°F and butter and flour a 9-inch round cake pan.

2.  Combine the egg yolks, the 1/2 cup granulated sugar, and 1 tablespoon of the sour cream and beat in a stand mixer on high speed for about 8 minutes, or until pale and fluffy and quadrupled in volume. Fold in the remaining sour cream.

3.  Beat the egg whites with the cream of tartar (if using) in a stand mixer fitted with the whisk attachment on medium-high speed for about 2 minutes, or until medium peaks form. Add the remaining granulated sugar, and beat on high speed for about 2 minutes more, or until stiff peaks form.

4.  Carefully transfer the egg yolk mixture to a large bowl. Add about one-quarter of the egg white mixture to lighten the mixture, then fold in the remaining egg white mixture with a rubber spatula while sifting the flour over the mixture. Alternate between adding flour-about one-fourth at a time-and folding until the flour is no longer visible.

5.  If making disks, fill a pastry bag fitted with a 1/4-inch tip and pipe the batter onto the parchment paper in rings.

6.  Sprinkle them with confectioners' sugar. Bake for about 15 minutes, or until the disks are pale brown and firm to the touch. Allow to cool for 5 minutes, then peel away the parchment paper from the disks.

7.  If making a round layer cake, spread the batter in the prepared cake pan. Bake for about 25 minutes, or until firm to the touch. Allow to cool for 5 minutes.

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