Turn Leftover Sour Cream Into Cake! | Thai Tea Custard Layer Cake, No Gelatin
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- Опубліковано 8 лют 2025
- Turn your leftover sour cream into a cake! Yogurt can also be used as a substitute.
Music:
Magnus Ludvigsson - Somewhere in Dreams
Music from Epidemic Sound
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Camera: Canon 80D
Lens: Sigma Art 35mm f/1.4
Microphone: Deity D3 Pro
Softbox: Godox Octa 47" with Grid
Light: Godox SL150W II LED
Tripod: Geekoto 191cm Aluminum Alloy Tripod
Reflector: Neewer Portable 5 in 1 (120cm x 180cm)
Software: Premiere Pro CS6
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▶Ingredients:
Sour Cream Sponge Cake
120g (½ cup) milk
12g (2 tbsp.) Thai tea
3 large yolks
200g (¾ cup + 1 tbsp.) sour cream or plain yogurt
5g (1 tsp.) vanilla
40g (⅓ cup) all purpose flour
15g (2 tbsp.) cornstarch
3 large egg whites
5g (1 tsp.) vinegar
75g (⅓ cup + 2 tsp.) sugar
Cake Pan Size: 6” (15cm), prepared in a water bath
Bake in a preheated 300F oven 70-80 minutes or until the toothpick comes out clean. Time may vary depending on your oven.
Thai Tea Custard
240g (1 cup) milk
Thai tea (reuse leaves from cake)
1 large egg
50g (¼ cup) sugar
15g (2 tbsp.) corn starch
5g (1 tsp.) vanilla
8g (½ tbsp.) butter
NOTE: for the custard, I forgot to include footage adding the butter. Butter can be added with the vanilla.
Thai Tea Whipped Cream
12g (2 tbsp.) Thai tea leaves
400g (1½ cup + 2⅔ tbsp.) whipping cream
30g (¼ cup) icing sugar
10g (2 tsp.) vanilla
70g (¼ cup) Thai tea custard
Garnish
pearl sprinkles
edible gold
try it love it and can’t wait to make more🎉🎉🎉
Beautiful
Thank you!
❤❤❤❤❤❤merci boucoup😊😊
Hi.. you really make gorgeous & beautiful cakes… ❤️❤️❤️
Im sure it will be super yummylicious..❤️❤️
Thank you!
hii there! is it better to use plain yogurt or greek yogurt for the cake? thankyou!
To be honest, I'm not sure. But either should work regardless!
got it! thankyou so muchhh
Hi, there’s 8g of butter mentioned in your description but it’s not in the video. Do I need to add it at the end? Thanks!
Hi there! Apologies, I made a mistake with editing which I will note in the description. You can add the butter with the vanilla.
i made this cake and it completely shriveled up and deflated ….
also i don’t like the tangyness the yogurt added. it did not have a pleasant taste
Sorry to hear it didnt turn out well for you! Yes, the cake does have a tanginess which may not be for everyone. It is normal for sponge cakes to deflate slightly after cooling, though it sounds like you experienced significant shrinkage. I can't guarantee what caused your cake to deflate but here are a few possibilities:
- egg whites were overwhipped (splitting/turning grainy while folding with the yolk mixture)
- cake was under baked
- oven door was opened too early
- oven isn't hot enough (some ovens have inaccurate temperatures, I recommend baking with an oven thermometer)
- extreme temperature changes after baking (example - putting a sponge cake in the fridge hoping it will cool faster.. don't do this, it'll shrink your cake significantly)
Hope this helps!