• 24servings
  • 80minutes
  • 265calories

Rate this recipe:

Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, D
MineralsFluorine, Calcium

Ingredients Jump to Instructions ↓

  1. 225g (8oz) butter, softened

  2. 600g (1lb 6oz) caster sugar

  3. 7 eggs

  4. 1 tablespoon vanilla extract

  5. 375g (13oz) plain flour

  6. 1/4 teaspoon baking powder

  7. 1/4 teaspoon bicarbonate of soda

  8. 225g (8oz) soured cream

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 160 degrees C / Gas mark 3. Lightly grease and flour a 23x33cm baking tin or a 25cm round cake tin.

  2. In a large bowl, beat together the butter and sugar. Beat in the eggs, one at a time, mixing well after each. Then stir in the vanilla. Combine the flour, bicarbonate of soda and baking powder, add to the cake mixture and mix well. Finally, stir in the soured cream. Mix for 1 or 2 minutes just to be sure there are no lumps. Pour the cake mixture into the prepared tin.

  3. Bake in the preheated oven for 45 to 60 minutes, or until a skewer inserted into the centre of cake comes out clean. Allow the cake to cool in the tin for a few minutes before turning out onto a wire cooling rack.


Send feedback