2-Egg Sour Cream Butter Cake

It was a small, short, soft, moist and velvety butter cake surrounded by an aromatic caramelized ring of crust. The cake was moist but not soaking wet with butter, an ideal butter cake which I have been trying to achieve 😍

Ingredients

All ingredients in room temperature

Using 57~59g Omega 3&6 eggs

{A}

70g unsalted butter

30g caster sugar

20g raw sugar/caster sugar

{B}

2 eggs

10g raw sugar/caster sugar

{C}

65g top/cake flour

20g plain flour plus/plain flour

8g milk powder

3g baking powder

{D}

20g sour cream

10g honey

3g orange zest

1g vanilla extract

Direction

1. Line the pan (19x13.5x3cm) with parchment paper. Set aside.

2. Combine{D} ingredients, in a small glass. Set aside.

3. Combine {C} in a small bowl. Set it aside.

4. Whisk eggs under {B} till foamy, add in 10g of raw sugar, continue to whisk for about 5 minutes using a hand whisk.  Set it aside.

5. Cream softened butter under {A} till light. Add in the two sugars, continue to cream for about 5 minutes till the buttercream is light and fluffy.

6. Slowly add in the beaten egg from Step 4. Add in beaten egg when the previous batch has been well combined with buttercream.

7.  Fold in the flour mixture {C} into the batter using a spatula.

8. Finally, fold in {D} to the batter into a smooth one.

9. Pour the batter into the prepared cake pan from Step 1.

Rap the pan to get rid of trapped air bubbles and to level the batter.

10. Preheat the oven to 180℃ for about 10 minutes. Bake the batter in a preheated oven at middle rack, reduce the oven temperature to 160℃ after closing the oven door. Bake at 160℃ for 25 minutes, turn off oven and continue to bake for about 3 minutes, or till an inserted cake tester draws out clean.

11. Let the cake cool for about 5 minutes over a cooling rack.

Seal the cake with cling wrap to lock the cake moisture in. This step is optional.

12. Cut the cake into long strips and enjoy 😋😋