Eggless sponge cake with sour cream
Description
The pastry is prepared simply and quickly. If you have never baked this kind of sponge cake before, be sure to try it, because it is interesting in that it is baked without any eggs at all, yet it turns out very tasty and fluffy, not at all worse than sponge cakes made using traditional methods. The recipe is very simple and quick; I am happy to share it. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Rub the sour cream with sugar until dissolved.
- 3
Step 3
Add starch, vanilla sugar, and salt to the sour cream and sugar mixture.
- 4
Step 4
Slake the baking soda with vinegar, then pour it into the sour cream mixture.
- 5
Step 5
Gradually fold in the flour in batches until smooth; the batter is quite thick.
- 6
Step 6
Preheat the oven to 180 degrees. Prepare an 18 cm diameter pan, grease it with butter, lightly dust with flour, and shake off the excess flour.
- 7
Step 7
Place the batter into the prepared pan and smooth it out. Bake for 30–40 minutes until done. Check for doneness with a wooden skewer; it should come out dry. If batter remains on the skewer, increase the baking time.
- 8
Step 8
Cool the sponge cake to room temperature, and serve it with tea or coffee. It turned out very tasty and fluffy. This kind of sponge cake can be eaten just as it is, or used to make a cake.