Bit sad to get super excited about a new cake pan, but I am and I have to tell you about it.
Some novelty cake pans look impressive but once the cake is baked they disappoint. In my experience Williams Sonoma never let a baker down- basically you get what you pay for with their heavy duty quality pans.
Make sure you spray all the detail in the pan thoroughly before tipping in the mixture. I used the sour cream sponge recipe on the attached pan packaging.
The recipe given was:
- 1 stick (4oz/115g) unsalted butter
- 1 1/2 cups sugar
- 3 large eggs beaten
- 2 tsp vanilla extract
- 2 cups all purpose/ plain flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 tbl cinnamon
- 1 1/4 cups sour cream
Cream the softened butter and sugar. Add the eggs and vanilla extract. Add the flour, spices and raising agents and sour cream.
Bake for 45 minutes at 350°F/180°C
I reduced the amount of cinnamon as I am not overly keen on too much of it and substituted espresso powder.
I iced this with a coffee flavoured icing and sprinkled with toasted almonds. I think the swirls could be decorated in all sorts of pretty ways.
I think this is a lovely looking cake but the surprise is that it is extra light in texture. It has eight sections but will easily serve more.
Thanks for visiting!