If you are looking for a simple moist cake for this July 4th here is one you would love. You can use sourdough starter, yes that is the secret ingredients in the cake. Make this Sourdough Vanilla flag cake for your July 4th celebration and you will enjoy it. If you are looking for a vanilla birthday cake this will be exceptionally good. I love to be adding sourdough to everything.
What is the role of sourdough starter in cake?
Role of sourdough in cake should be as leavener just like baking powder. Sourdough has been a choice for many centuries before baking powder and baking soda made their appearance. The ancient Egyptians made their bread from a sourdough starter.
Bakers discovered that sourdough is incredibly good for bread, biscuits, pancakes, waffles, or muffins. However, many people are not aware that sourdough can lend itself to the sweet as well as the savory. The tang of sourdough can play up the sweet flavors often found in cakes and other sweets.
How to use sourdough starter or discard to make a great cake?
To ensure that the cake does not stick, thoroughly butter, and flour the pan or you can line the pan with parchment paper just I did it.
When you are using the sourdough, starter use a ripe unfed starter and that adds tangier flavor to the cake. A recently fed starter gives a milder flavor.
You need to bring all the ingredients including the sourdough starter to be at room temperature just like all the other ingredients.
Make sure to add sourdough starter only in the final stage of wet ingredients mixing, over stirring will develop gluten and toughen the cake.
Non frosted cake can remain at room temperature for 2-3 days. If you frosted with cream cheese, then store the cake in refrigerator.
Individual slices can be wrapped and frozen for up to 3 months.
The sourdough batter results in wonderfully moist cake without being dense and gives a subtle richness to the flavor.
Points to remember while making sourdough vanilla cake.
This cake makes 8x 8 inch you can easily double the content to make 13×9 inch sheet cake or typical birthday cake.
You can make the cake ahead and then frost them with cream cheese frosting
I used strawberries; you can use raspberries if you want little more color.
I have used 50:50 all-purpose and whole wheat flour starter with 100% hydration. You can use any starter, if you are using rye starter expect little more tanginess in the cake.
You can use milk or buttermilk in the recipe. Make sure to use whole milk to get more creaminess.
You can use 1 large egg and two egg whites instead of two eggs I tried in the recipe.
I have not tried veganizing the recipe if you want you can try with vegan butter and apple sauce, flax and chia eggs make denser cake.
While baking keep eye on your oven this cake is ready at 350°F for 30 minutes.
You can change this cake into birthday cake. Instead of blueberries and strawberries, decorate with birthday sprinkles.
Here are few other recipes you can make with sourdough starter:
If you do not have sourdough starter in hand, you can make one here is there recipe of
How to make sourdough starter.
Next, I am planning to make a chocolate cake, brownies, cookies, and muffins. Yes, with sourdough starter choice are endless.
If you made this cake, please tag me Zestysouthindiankitchen in Facebook and @nidhinikhil in Instagram
Sourdough Vanilla Flag Cake
- For Cake
- ¼ cup + 2 tablespoon 85g unsalted butter, softened, plus more for dish
- 1 ½ cups 187.5g all-purpose flour
- ¾ cups 150g granulated sugar
- 2 large eggs
- ½ tablespoon 3g baking powder
- ¼ teaspoon salt
- ½ cup 128g whole milk
- ½ cup 100g sourdough starter ( ripe, 50: 50 all purpose flour : whole wheat flour 100% hydration)
- ½ tablespoon vanilla extract
- For Frosting
- 4 oz 115g cream cheese
- 2 cup 240g powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoon butter softened
- 1 cup fresh blueberries
- 1 cup fresh strawberries
- To make cake, preheat oven to 350 °F. Lightly butter an 8x8 inch baking dish. Line the tin with parchment paper or dust with flour and tap out excess.
- In a medium bowl mix flour, baking powder, salt and mix well.
- Using an electric mixer, beat butter on medium until creamy, about 2 minutes. Add granulated sugar and beat until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition.
- To this add sourdough starter, milk and vanilla extract and mix well.
- Then add flour and mix until everything combined well.
- Transfer batter to prepared baking dish.
- Bake until a toothpick inserted in the center of cake comes out clean, 30 minutes. Set aside for cooling
- While cake is cooling make cream cheese frosting.
- Beat softened butter and cream cheese until well blended.
- Add powdered sugar and vanilla. Beat until creamy.
- Frost the cake and top with blueberries and strawberries.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.