Roslyn Sour Cream Cake
From borinda 16 years ago
- 90 minutes to make
- Serves 10
This is the cake whose recipe had the Fatal Flaw. Vivian came up with the three tweaks which, together, made this wonderful cake rise and stay high - just as I remembered it from years ago. This is a lovely cake, freezes well, and I hope you all enjoy it as our family and friends did for many years.
Ingredients
- 2 1/4 cups sifted self-rising flour shopping list
- 1 stick unsalted butter, softened shopping list
- 1 1/2 cup sugar shopping list
- 3 eggs, spearated - at room temperature shopping list
- 1 cup + 1 Tbsp sour cream (not light) shopping list
- 1 tsp vanilla extract shopping list
- 3/4 cup chocolate bits shopping list
How to make it
- Preheat oven to 325 degrees
- Grease and flour an 8" springform cake pan
- Cream the butter and sugar until fluffy
- Add the yolks one at a time, beat after each
- Alternately add the flour and sour cream (3:2 additions)
- Fold in the egg whites which you have beaten
- Pour half the batter into the pan and top with half of the chocolate chips. Repeat with the rest of the batter and then the chips.
- Bake for 1 1/2 hour, the cake will test done.
- Let cool on a rack for 5 to 10 minutes and then remove the ring of the springform.
- Give Vivian a round of applause.
The Rating
Reviewed by 2 people-
Sour Cream and Buttermilk are my favorites for cakes and breads
Love it..June
psy333che
in Long Branch loved it
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Thank you Ladies!
It was a joy to make and very very tasty. I have made this cake before but with a different amount of ingredients, so I tried Borinda's recipe with her measurements but with a slightly different technic.
vivian
in Stoke-on-Trent loved it
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