I used to buy sour cream quite often when living in Sydney, mostly for dips and cakes. Sour cream in Malaysiais is not widely available (no problem finding it in major cities) and its price is also a bit on the high side. Thus, I tend to avoid recipes called for sour cream or use substitution for it.
Baked pound cake with sour cream for the first time, the texture was soft and moist. I was wondering whether it will be a good move to use sour cream recipe for durian pound cake, luckily the soury taste of sour cream did not affect durian flavour at all. The picky cake tester, T, was happy with the cake.
Ingredients (8"x4" loaf pan):
180 g all-purpose flour
180 g white sugar
115 g butter
115 g sour cream
3 no. large eggs
2 tsp durian essence
1/8 tsp baking soda
½ tsp baking powder
- Preheat oven to 170°C. Grease and flour a 8x4 inch loaf pan.
- In a large mixing bowl, cream butter and sugar until light and fluffy.
- Add in sour cream and eggs, mix well.
- Sift together flour, soda and baking powder, then fold innto creamed butter.
- Pour batter into greased loaf pan.
- Bake at 170°C for 50-60 minutes, or until a toothpick inserted into center of cake comes out clean.
- Invert onto wire rack and cool completely.
[1 Aug 2011]First paid job, durian pound cake photograph inserted in Silk Air in flight magazine (SilkWinds July-August 2011,p19).