Sour Cream Sponge Cake Delight

Beautiful and gentle. A great treat for any occasion! Sponge cake with sour cream turns out very appetizing and tasty. You can bake it for a family dinner or as a gift for friends and family. Try it!
cook time: 24h
Lucas Halstead
Sour Cream Sponge Cake Delight

Nutrition Facts (per serving)

300
Calories
17g
Fat
35g
Carbs
5g
Protein

Ingredients (10 portions)

For the biscuit::

Eggs 4 pc
Sugar 180 g
Wheat flour 100 g
Cocoa 30 g
Soda 1 g

For filling::

Sour cream 400 g
Powdered sugar 150 g

For decoration::

Heavy cream 250 g
Powdered sugar 1 tbsp
Chocolate 50 g
Candies 100 g

Recipe instructions

Step 1

Step 1
How to make sponge cake with sour cream? Prepare all the necessary ingredients. Take a large bowl to knead the dough. Break eggs into it. Start beating them at maximum speed with a mixer. Gradually add sugar. Beat the eggs until fluffy and fluffy. You will learn all the intricacies of making sponge cake by reading the article at the end of this recipe.

Step 2

Step 2
Pour the sifted cocoa, baking soda and flour into a bowl and mix the dry ingredients into the beaten eggs by hand and with a whisk — just mix in, donʼt beat! Try to mix gently so that the dough remains airy. The quality of the finished biscuit will depend on this. You may need less or more flour, check the consistency. Read about the properties of flour and the intricacies of using soda in separate articles at the end of the recipe.

Step 3

Step 3
The finished dough will be fluffy and airy, quite liquid (about like sour cream, see photo).

Step 4

Step 4
Pour the dough into a springform baking dish (18-20cm) and place in the oven, preheated to 180 degrees, for 40-50 minutes. The times are approximate, use your oven as a guide. Read about ovens in the article below the steps. Remove the finished biscuit from the mold and cool. Then wrap it in cling film and put it in the refrigerator for several hours to rest. And it will cut better when cold. Cut the sponge cake into 3-4 layers.

Step 5

Step 5
To prepare the cream, use sour cream with a fat content of 30%. If the fat content is 25%, then a cream thickener may be needed. With a fat content of less than 25%, the cream simply will not whip up and will remain liquid. Combine sour cream with powdered sugar and beat until a fluffy, stable cream. You will learn all the subtleties of preparing the cream in the article at the end of this recipe.

Step 6

Step 6
Soak the biscuit cakes with any syrup and coat with sour cream.

Step 7

Step 7
Assemble the cake and let it set in the refrigerator for a few hours.

Step 8

Step 8
To decorate, whip 200 grams of chilled heavy cream (from 33%) with powdered sugar and coat the top and sides of the cake with cream. Level the surface. Heat the remaining cream and melt the chocolate in it. Use the cooled chocolate glaze to make drips around the edges of the cake. Decorate the cake with sweets and treats. Serve this delicious homemade chocolate sponge cake with hot tea. Enjoy your tea!

Additional rubrics

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