This is a really nice sponge cake with a little bit of tang. It manages to have a richness while still being relatively light, with a tight crumb—great for layer cakes or mousse cakes! I use this recipe to make my chocolate mousse cake (recipe under my profile!), so I bake it in 6-inch cake pans. It makes two pretty huge 6-inch cakes, so baking time takes awhile. If you want, you can also bake it in two 8-inch cake pans; the layers will be shorter but will also make a great cake! —Erin Jeanne McDowell
- Makes two 6-inch cakes (or two 8-inch cakes)
1 1/2 cups
1 1/3 cups
- Preheat the oven to 350° Fahrenheit. Grease and flour two 6-inch cake pans (or two 8-inch cake pans—see note at beginning of recipe).
- In the bowl of an electric mixer, whisk the eggs and sugar to combine. Place the mixing bowl over a medium pot of barely simmering water, and whisk until the sugar is dissolved and the mixture is pale and thick, 4 to 5 minutes.
- Return the bowl to the mixer, fitted with the whip attachment. Whip on high speed until the mixture is very pale and thick; it should double in volume. Add the vanilla and mix to combine.
- In a medium bowl, whisk the flour, baking powder, baking soda, and salt to combine.
- Add the sour cream to the mixer and whisk until fully incorporated. Add the flour gradually, mixing just until combined and fully incorporated.
- Divide the batter between the prepared pans and bake until a toothpick inserted into the center comes out clean, 50 to 55 minutes (for 6-inch pans).