Welcome to I Love to Cook

Cooking is something I have always enjoyed. I learned to cook at the apron strings of my mother and grandmother. The experience of cooking brings me both pleasure and peace of mind.

Monday, September 5, 2011

Strawberry Sour Cream Cake

Every weekend I try to sit down and scan my favorite blogs.  I often find recipes that I mark with the intent to try soon.  Well yesterday I was looking at the Personal Food Journal (http://personalfoodjournal.blogspot.com ) and found this wonderful recipe.  I had everything except the strawberries and the sour cream.  I hope the Personal Food Journal doesn't mind a too recent reprint but this was soooo good and easy.  I have taken her original recipe and made a few conversion notes since she is from Kuala Lumpur, Malaysia.  Thanks again to my fellow foodie and enjoy!

Butter Cake

3 large eggs - saparate yolks from white
175 grams granulated sugar (1 cup)
1/2 tablespoon boiling water
1/2 teaspoon vanilla essence
70 grams butter ( 5 tbl) - at room temperature
1 cups self rising flour - sieved [I did not have self rising so I used 1 cup flour, 1 1/4 tsp of baking powder, 1/4 tsp salt]

2 tablespoon cocoa powder

Yogurt Filling

1 cup thick (heavy) cream
1/2 cup sour cream
1 teaspoon vanilla essence
1 tablespoon icing sugar

Butter Cake

Preheat oven 180 degree Celsius (350 F)

1) In a large mixing bowl, whip egg white till fluffy. Add yolk, sugar, water and vanilla. Continue whipping in medium high speed.
2) Add butter and continue whipping. Mix well.
3) Add flour. Whip to mix well.
4) Pour 2/3 of the mixture into a 9" greased round baking pan.
5) Add cocoa into the remaining mixture and mix well. Pour mixture into the pan and stir a little for a nice contrast of color.
Bake for 40 - 50 minutes. Ready when toothpick comes out clean. Do not burn! Remove cake from baking pan once completely cooled and cut into half horizontally.

Sour Cream Filling

1) In a large mixing bowl, mix well thick and cream with vanilla essence and sugar.
2) Pour mixture on to the bottom half of the cake then place strawberries. Place the top half of the cake. Ready to be served immediately!  I added powder sugar, a few strawberries and mint leaves.  If you like mint it really added a punch to the flavor.


  1. It looks so pretty and delicious.

  2. So lovely! Thanks for leaving such sweet notes on my post! I am so happy you tried the recipe out :)

  3. Lovely presentation,Stephen,it is a very nice recipe indeed!Good choice!

  4. Your great intentions came to strawberry delightfulness within a scrumptious cake. My kind of ingredients Stephen. Bravo ;o)

    Have a great weekend and flavourful wishes,

  5. Such a pretty and delicious looking cake. Love the tangy flavour of sour cream/yogurt filling.

  6. Hi,Stephen!This looks sooo yummy!Send a slice to Greece please:)))

  7. It's so great how we can find inspiration from food friends around the world--right at our fingertips. A delicious recipe, Stephen!

  8. I really don't like sour cream but this STILL looks wonderful. Do you think I could make it with Greek Yogurt instead?

  9. MegSmith - I think that greek yogurt would work or if you have a sweet tooth, I was thinking about trying cream cheese as an alternate recipe. If you beat me to it let me know how it turns out.