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White Sour Milk Cake

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White Sour Milk Cake

Milk goes bad, don't just throw it away, make this moist and delicious sour milk cake. Serve it with ice cream or any fruit sauce.

 

Yield

12 servings

Prep

20 min

Cook

25 min

Ready

45 min

Ingredients

Amount Measure Ingredient Features
2 cups all-purpose flour
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2 teaspoons baking powder
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1 teaspoon baking soda
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½ teaspoon salt
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½ cup vegetable shortening
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1 cup sugar
white
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2 large eggs
beaten well
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1 cup sour milk
½ teaspoon vanilla extract
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Ingredients

Amount Measure Ingredient Features
473 ml all-purpose flour
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1E+1 ml baking powder
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5 ml baking soda
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2.5 ml salt
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118 ml vegetable shortening
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237 ml sugar
white
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2 large eggs
beaten well
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237 ml sour milk
2.5 ml vanilla extract
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Directions

  1. Preheat oven to 350℉ (180℃). Sift the flour, baking powder, baking soda, and salt together into a large mixing bowl.

  2. In another bowl, cream shortening and sugar, add well-beaten eggs, sour milk, and vanilla; mix well.

  3. Pour liquid mixture into flour mixture, and stir until just incorporated and moistened.

  4. Bake in a greased 8-inch (20 cm) cake pan for 20 to 25 minutes, or until a wooden skewer inserted into the center comes out clean.

Let cool in pan on wire completely. Turn cake out of the pan, cut into wedges and serve.



* not incl. in nutrient facts Arrow up button

Comments


anonymous

"Dissolve baking soda in mixture alternately with sifted dry ingredients." This instruction doesn't make sense and there is no mention of where/how to add the sour cream/milk.

happyzhangbo   

Thanks for your comment, just edited the recipe, now it's very clear to read and understand.

anonymous

Thanks so much for this recipe!!! I have a lot of sour milk from my grandma (because she never uses it so it goes bad) and I don't know what to do with it! I have a couple of ' Sour Milk Coffee Cake' recipes, but this is definitely something new! Thanks again!!!!!!!!!

anonymous

Origin? Welsh husband says his irish grandma made one

anonymous United States

It came out great!

anonymous United Kingdom

Mine came out a bit under bake so I kept it another 20min but still slightly gooey insight. Maybe a added too much milk. But it looks smell and taste great!!!

anonymous United States

I used a 9” round pan and had to add another 20 minutes baking time.

Toni   

Me, too. It is 15 minutes and still pretty much batter. Maybe the sour milk doesn't set like butter milk?

anonymous

I used a 8 inch square pan and had to add another 10 minutes to baking time.

anonymous

Not cooked in middle....next time bundt pan
Back in the oven

anonymous

Good

Eshie

I am thoroughly disappointed in the instructions of this cake, first of all it seems to have far too much baking soda or baking powder in the recipe. Secondly a 8 inch round baking pan isn't big enough because I usually have to bake it for about 45 minutes to an hour and the outside of the cake burns or becomes much darker than the inside and that's using a 9 inch round baking pan. Otherwise it is raw in the middle. I would suggest using a much larger pan so that it is thinner, or use less baking powder/soda. I'm going to play around with this recipe and see how to improve on it.

Mauwenna Nessworthy

I live in Cape Town South Africa..made this cake and had to bake it longer than the time shown but it turned out OK although not white in colour due to longer baking time.

Mary

Easy cake and good. Not white but I figure that just means ‘not chocolate or flavored’. Took 40 minutes. I think this would lend itself deliciously to pie filling on the side or fresh fruit in season. But it stands alone nicely. Thanks

 

 

Nutrition Facts

Serving Size 67g (2.4 oz)
Amount per Serving
Calories 1638% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 37mg 12%
Sodium 165mg 7%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 2%
Sugars g
Protein 8g
Vitamin A 2% Vitamin C 0%
Calcium 5% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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