Cho~~Cho~~All aboard for dessertland~~Cho~~Cho
Vanilla Train Cake
360g All purpose flour
300g Sugar (already reduced sugar by 150g)
2 tsp Baking powder
3/4 tsp Baking soda
1 tsp Salt
250g Butter – melted
250g Sour cream
4 Eggs
1 tbsp Vanilla extract
Methods:
- Have all the ingredients at room temperature.
- Preheat oven to 180C. Grease the wells (Railway Cake Pan) and Gugelhupf pan and dust with flour.
- Sift the flour, sugar, baking powder, baking soda and salt into a large bowl and mix well with a spatula.
- Whisk together the melted butter, sour cream, eggs and vanilla until combined.
- Add the butter mixture to the flour mixture and use a hand whisk to mix until the dry ingredients are moistened.
- Divide the batter in half and set half aside. Spoon the batter evenly among the prepared wells. Tap the pan firmly on the counter top to release any air bubbles.
- To ensure good detail on the cakes, spread batter so it reaches the top edges of each well and is slightly lower in the centre of the well.
- Bake until a toothpick inserted into the centre of a cake comes out clean, 18-22 mins.
- Transfer the pan to a wire rack and let cool for 10 mins, then invert the cakes onto the rack and let completely cooled down before decorating.
I used the second half batter in a small Gugelhupf pan. Bake for about 40 mins.
Recipe from Williams-sonoma.com/recipe (can order pots & pans on line)
Please refer to About.com for baking powder & baking soda