This cake is really light textured,
and VERY easy and quick to make.
The fat content is made up by using full-fat sour cream (or Creme Fraiche)
(I have updated this recipe.)
(I have updated this recipe.)
Ingredients:
- 1 /2 cup shortening ..... (butter or veg. margerine substitute)
- 2 cups brown sugar
- 3 eggs, separated
- 1 cup full fat sour cream
- 1 tablespoon baking soda
- 1 teaspoon cloves
- 1 teaspoon allspice
- 1 teaspoon vanilla
- 1 3 /4 cup flour
- 1 /2 teaspoon salt
Instructions:
- In a large mixing bowl, cream shortening with sugars.
- Add sour cream and mix well.
- Add flour, baking soda, egg yolks, and allspice.
- Stir in vanilla and then fold in stiffly beaten egg whites.
- Bake in loaf or layer pans in 350 degree oven until a toothpick inserted in the center comes out clean.
6 comments:
Oooh sounds yummy
How much baking powder? Thanks!
This looks great. One question...when you break the eggs into a cup...is it an actual one cup dry measuring cup? And then you fill up the rest of that one cup measure with the sour cream? Can you please clarify, thanks.
Re; Baking Powder - 1 teaspoon is fine when using plain flour. Please let me know how the cake turns out :)
It is a 1 dry cup measure. Break the whole eggs into it, then fill up with sour cream - to the top. (Large eggs are good - but medium size is fine.)
It's a really nice cake, and keeps very well in an airtight tin. Enjoy it.
PS: I've corrected the typo! and hope the instructions are now a bit clearer.
Post a Comment