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Sour Cream Cakes



12 portion(s)

Cake Batter

  • 150 g Butter, at room temperature
  • 140 g caster sugar
  • 2 eggs, at room temperature
  • 240 g Self Raising Flour
  • 250 g sour cream


  • Jam, of your choice. I used raspberry and then apricot jam
  • 100 g cream, Whipped

Recipe's preparation

    Cake Batter
  1. Preheat over to 180C/160C fan forced.  Line a 12 hole 1/3 cup muffin tray with paper cases.

  2. Place butter and sugar in tmx bowl and mix on speed 4 for 1 minute.

  3. Scrape down sides of bowl and mix again on speed 4 for 1 minute.

  4. Add eggs one at a time and mix for 10 seconds on speed 4 scrape down sides of bowl each time.

  5. Add flour and sour cream and mix on Counter-clockwise operation speed 4 for 30 seconds.

  6. Spoon batter into prepared paper cases and bake for 20 minutes or until cooked in the centre when tested with a toothpick.  Cool on a rack.

  7. Topping
  8. Once cool carefullly cut circles in cakes.  Fill with a teaspoon of jam and top with cream.  Carefully replace cake circle.


Accessories you need



Recipe converted and adapted from Recipes + May 2016.  Original recipe was cooked in a 22cm fluted ring pan for 35 minutes. 

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Add a comment
  • Seriously delicious, espec

    Submitted by LeeM on 21. September 2016 - 19:27.

    Seriously delicious, espec with cream and jam

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  • These cakes came out perfectly. Very nice texture...

    Submitted by Kerry Mc on 1. August 2016 - 11:48.

    These cakes came out perfectly. Very nice texture and flavour..

    they looked pretty on the plate after I used raspberry jam and cream and dusted them lightly with icing sugar

    i think sour cream adds beautiful texture to cakes and makes them moist.


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