Sour Cream Sponge Cake

1. 1

   Preheat the oven to 350u00b0 Fahrenheit. Grease and flour two 6-inch cake pans (or two 8-inch cake pans-see note at beginning of recipe).

2. 2

   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.

3. 3

   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.

4. 4

   In a medium bowl, whisk the flour, baking powder, baking soda, and salt to combine.

5. 5

   Add the sour cream to the mixer and whisk until fully incorporated. Add the flour gradually, mixing just until combined and fully incorporated.

6. 6

   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).

* Per serving · 4 servings · Values may vary.

No additional tips available.