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Add a photoServings: 8
Ingredients
- 4 lrg Egg yolks
- 2/3 c. Lowfat sour cream (5.5 ounce or possibly 160 g)
- 1Â 1/2 tsp Vanilla
- 2 c. Sifted cake flour (7 ounce or possibly 200 g)
- 1 c. Sugar (7 ounce or possibly 200 g)
- 1/2 tsp Baking pwdr
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 12 Tbsp. Unsalted butter (must be softened) (6 ounce or possibly 170 g)
Directions
- Ingredients should be at room temperature
- Use a 9-inch springform pan: grease it, line bottom with parchment or possibly wax paper, then grease again and flour it. Preheat oven to 350 F.
- In a medium bowl lightly combine the yolks, 1/4 of the lowfat sour cream, and the vanilla.
- In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add in the butter and the remaining lowfat sour cream. Mix on low speed till the dry ingredients are moistened. Increase to medium speed
- (high speed if using a hand mixer) and beat for 1 1/2 min to aerate and develop the cake's structure. Scrape down the sides. Gradually add in the egg mix in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides. Scrape the batter into the prepared pan and smooth the surface with a spatula.
- Bake 35 to 45 min or possibly till a wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven. Let the cake cold in the pan on a rack for 10 min. It will have a level top. Loosen the sides with a small metal spatula and remove the sides of the pan. Invert onto a lightly greased cake rack and cold completely before wrapping airtight. If you wish to remove the pan bottom, slide a cardboard round at least 9 inches in diameter between the parchment and metal bottom when the cake is completely cold.
- Store: Airtight: 2 days room temperature, 5 days refrigerated, 2 months frzn. Moisture distributes proportionately and any pastiness disappears the day after baking.
- Cake may be dusted with powdered sugar; or possibly served with creme fraiche (or possibly whipped cream) and fresh berries, peaches, or possibly nectarines; or possibly iced.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 109g | |
| Recipe makes 8 servings | |
| Calories 440 | |
| Calories from Fat 208 | 47% |
| Total Fat 23.61g | 30% |
| Saturated Fat 14.0g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 161mg | 54% |
| Sodium 325mg | 14% |
| Potassium 79mg | 2% |
| Total Carbs 52.69g | 14% |
| Dietary Fiber 0.6g | 2% |
| Sugars 25.91g | 17% |
| Protein 4.73g | 8% |
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