
Sour Cream Sponge Cake

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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)
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
preparation

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