Sour Cream Nutmeg Cake
The Sour Cream Nutmeg Cake is a rich and buttery delicacy, subtly flavored with the warmth of nutmeg and the comforting essence of vanilla. With its soft and moist texture, the addition of sour cream not only enhances the cake’s richness but also offers a slight tanginess that complements the sweet profile. The cake stands out not just for its flavor but also its texture, made airy and light with the beaten egg whites. While it can be enjoyed on its own, the cake serves as a versatile base for various toppings if one wishes. Perfect for special occasions or a simple afternoon tea, it can be stored in the freezer for future indulgences and does not require any icing.
Ingredients
- 1 c. Margarine
- 3 c. Granulated Sugar
- 6 Eggs, separated
- 1 tsp. M-K Pure Vanilla Extract
- 3 c. Flour, sifted
- 1/4 tsp. Baking Soda
- 1/4 tsp. M-K Ground Nutmeg
- 1 c. Sour Cream
Directions
- In a mixer, cream together margarine, M-K Butter Flavor, and sugar for about 3 minutes.
- Add the egg yolks one by one, beating well after each addition.
- Mix in the M-K Pure Vanilla Extract.
- Sift the flour twice. To this, add baking soda and M-K Ground Nutmeg, then sift again.
- Alternately add the sour cream and the flour mixture to the wet ingredients.
- In a separate bowl, whip the egg whites until they form stiff peaks but aren’t dry.
- Gently fold the beaten egg whites into the cake batter.
- Pour the batter into two greased bread pans lined with waxed paper or use a heavy tube pan.
- Bake at 300° for 1 hour and 15 minutes.
- Once baked, allow the cake to cool for 5 to 10 minutes before removing it from the pans.
