Friday, December 31, 2010

Revisiting a recipe - An eggless Sourcream/Yogurt cake

Remember a while back I baked two vegan cakes and gave the comparison of how they baked up? You can read more about that here.

This past week, I traveled to my relatives place for the holidays. It was my SIL's baby's first birthday. We decided to go the previous night and being an amazing woman I am, I called her and asked if she had ordered the cake. She said the plan was to get some eggless ice cream cake which, she hadn't done yet. I told her not to pick up the cake and I would bring an eggless cake from my place.

I made the eggless cake but used sour cream in place of applesauce in the post mentioned above. I did make the changes that were suggested in the post too. Cake turned out very good. I do not have any pictures of it (I forgot my camera), but thought of sharing the recipe. I however didn't keep it vegan. I have used sourcream and butter in it. You could replace them with oil and vegan sourcream/ vegan yogurt.

All purpose flour - 2 2/3 cups
Sugar - 1 1/2 cup
Sourcream - 1 cup measured in dry measuring cup (You could use yogurt)
Baking Soda - 2 tsp
Salt - 1/2 tsp
Vanilla - 2 tsp
Butter - 1/2 cup (1 stick) melted and cooled
Hot water - 1 1/2 cup (You could use hot milk)
Grease and flour an 8 X 8 square pan. Set aside. Preheat the oven to 350 F. In a bowl, whisk together all the dry ingredients. In another bowl, whisk melted butter, sourcream or yogurt, vanilla, hot water. Beat so that all the ingredients are thoroughly mixed. Add the wet ingredients to the dry and stir to combine. Do not over mix. When you are done mixing, there shouldn't be any lumps of flour. Pour into the prepared pan. Bake for 45 - 50 minutes or till done. (Check at 40 minutes. The pan I was using takes longer to bake than other pans)
I had used bake even strips so that the cake would rise flat. It did. If you don't, you probably will have a hump in the center. Cool on the wire rack in the pan for 15 minutes. Turn out on to the wire rack to cool completely. This recipe gave a 2" height to the cake which is perfect for decorating.

I had frosted with buttercream and decorated the cake. If serving plain, you could either pour a glaze or sprinkle with some powdered sugar on top and serve.
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  1. Such a simple and easy to bake cake.I have loved all your lovely creations here, and tips on baking and related things. Great to have known you and your blog.
    Happy 2011 to you!

  2. Champa, what a coincidence I too baked sour cream cake this week to take it for a dinner party....I iced it with whipped cream.....

  3. Awesome cake, New year wishes to u and ur family..

  4. I have some sour cream left from yesterday night's quesedillas. Would like to make this cake this weekend. Thank you for the recipe Champa :). You always have a recipe for what I am looking for. In the recipe, you said hot water. Does it need to be steaming hot or warm?

  5. Swapna,
    Hot water doesn't have to be steaming hot. It works even if it is warm. I said hot water just so that everything gets blended better. If you use cold water, melted butter tends to thicken a bit which makes it hard for everything to blend in. Do let me know how it turns out.

  6. does yogurt work the same way as sour cream because the sour cream is thicker than yogurt.

  7. They work the same way. Sour cream will make your end product more moist since it has more fat content than yogurt. Sour cream is basically heavy cream turned into yogurt using cultures.

  8. you use all purpose flour in you recipes can it be interchanged with cake flour for lighter texture or it does not works that way in eggless recipe.
    Secondly which oil is best for baking is it veg or canola.
    Third by butter in your recipe you mean unsalted because all your recipes have salt and if salted butter is used can the salt be subtracted from the recipe.

  9. Anonymous,
    1 cup cake flour = 1 cup - 2 TBSP APF + 2 TBSP corn starch. If you calculate and then interchange, it works fine.
    I use canola oil and sometimes if I am out of it, vegetable oil in baking.
    Butter is always unsalted.

  10. 1 1/5 hot water was too took only 3/4 cup to create a cake-like batter. I sincerely hope I missed something, for if I followed it to a T, it would have been , not so good.

    1. Adelina,
      Thanks for the feedback. This recipe was adapted from a magazine and I did use 1 1/2 cups of hot water. I agree that the batter would be very thin, but that is how I baked and it came out fine. I am glad your judgement worked too.

  11. This recipe is great! I had sour cream on hand, so decided to bake this. It is the yummiest eggless pound cake I have ever had!


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