Sour Cream Sponge Cake in the Oven

Lush, airy, delicious, made from simple ingredients! Sponge cake with sour cream in the oven is very easy to prepare; the ingredients for it can be found in every kitchen. This biscuit can be served as an independent dish, or can be used as a base for making a cake.
cook time: 1h
Ava Prescott
Sour Cream Sponge Cake in the Oven

Nutrition Facts (per serving)

277
Calories
8g
Fat
40g
Carbs
7g
Protein

Ingredients (8 portions)

Basic:

Sugar 1 cup
Wheat flour 2 cup
Eggs 4 pc
Sour cream 1 cup
Soda 0.5 tsp

Recipe instructions

Step 1

Step 1
How to make a sponge cake with sour cream in the oven? Prepare your food. In order for the biscuit dough to rise well and be fluffy, the ingredients for it must be at room temperature. Therefore, remove the eggs and sour cream from the refrigerator in advance. The fat content of sour cream can be any, I used 25%. Turn on the oven to 180 degrees in advance.

Step 2

Step 2
Wash and dry the eggs. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush. Separate the eggs into yolks and whites. Be careful when doing this — if even a drop of yolk gets into the whites, they will not whip. Degrease the protein bowl first for the same reason.

Step 3

Step 3
Beat the yolks with a mixer, gradually adding sugar until fluffy and light.

Step 4

Step 4
Add sour cream to the yolks, mix with a mixer until smooth.

Step 5

Step 5
Sift flour into the resulting mass — this will not only remove possible debris, but also saturate it with oxygen, which will make the sponge cake fluffier and airier. Add baking soda at the end.

Step 6

Step 6
Stir the flour into the dough, I first stirred with a mixer at low speed, then finished with a spatula. The mass turns out to be quite thick, as it should be; proteins will also be added to it.

Step 7

Step 7
Beat the egg whites with a mixer until stiff peaks form. To avoid problems, be sure to wash the whisks and add a pinch of salt when whipping. Well-beaten whites will not fall out of the bowl when turned over.

Step 8

Step 8
Fold the whipped whites into the main mixture. Add them in small portions, gently kneading with a spatula using digging movements from bottom to top. After adding all the proteins, the dough will be fluid, like thick yogurt.

Step 9

Step 9
Prepare a baking dish. I used a sliding ring, set the diameter to 16cm, and made the bottom from two layers of foil. Pour the dough into the mold. Read about how to choose a baking dish in a separate article at the link at the end of the recipe.

Step 10

Step 10
Bake the sponge cake in an oven preheated to 180°C for 40 to 50 minutes, depending on the features of your oven and the size of the pan. The exact time depends on the oven. You can learn about the operating features of ovens by reading a separate article, link at the end of the recipe. You can check readiness with a toothpick. To do this, stick it into the middle of the pie and immediately take it out — if it is dry, then the pie is ready.

Step 11

Step 11
Leave the finished biscuit for 10-15 minutes in the switched off oven with the door ajar, then remove it from the pan and cool completely on a wire rack. Serve the sponge cake sprinkled with powdered sugar. Or cut into layers and layer with cream to create a cake. In any case it will be delicious. Bon appetit!

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