Quick sponge cake with sour cream
8 servings
60 minutes
Quick sponge cake with sour cream frosting is a simple yet incredibly delicious treat that captivates from the first bite. This recipe is a classic of Russian cuisine, combining the tenderness of sponge layers with airy, slightly tangy sour cream frosting. The origins of such cakes lie in the traditions of home baking, where speed of preparation and ingredient availability played a key role. The taste of this dessert is harmonious: the sweetness of condensed milk and sugar is balanced by the light tanginess of sour cream, while added mayonnaise gives the batter a special softness. This cake is perfect for cozy family tea gatherings, and its decoration—chocolate, cherry, and mint—makes it festive. The simplicity of preparation and rich flavor make it a favorite choice for homemade sweets.
1
Mix sugar with eggs.
- Sugar: 400 g
- Chicken egg: 6 pieces
2
Add mayonnaise and mix.
- Mayonnaise: 250 g
3
Add condensed milk and mix.
- Condensed milk: 1 jar
4
Add baking powder and flour, knead a not too thick dough.
- Baking powder (raising agent): pinch
- Wheat flour: 500 g
5
Place the dough 1 cm high in a greased pan (I have a 26 cm diameter pan). Put it in a preheated oven at 180 degrees and bake for 20-25 minutes. Bake 3-4 layers.
6
Prepare the cream: whip the sour cream with sugar.
- Sour cream: 700 g
- Sugar: 400 g
7
Cut the baked layers horizontally.
8
Each layer should be well soaked with cream.
9
Decorate the finished cake to taste. I covered the cake with sour cream frosting, sprinkled it with grated chocolate, and decorated it with canned cherries, mint leaves, and chocolate decorations. To make the decorations, melt the chocolate, transfer it to a piping bag, and draw shapes on baking paper. Place them in the freezer for 10-15 minutes (with the paper). Then transfer them to the cake.
