Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup semisweet chocolate chips
Special Equipment Needed:
- 9-inch round cake pan
- Parchment paper
- Mixing bowls
- Electric mixer
- Rubber spatula
Step-by-Step Instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Add the dry ingredients to the butter mixture in three parts, alternating with the sour cream, and mix until just combined.
6. Fold in the chocolate chips with a rubber spatula.
7. Pour the batter into the prepared pan and smooth the top with the spatula.
8. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
- Time:
Preparation time: 15 minutes
- Cooking time: 30-35 minutes
- Total time: 45-50 minutes
Temperature:
- Preheat the oven to 350°F (175°C).
Serving size:
- This recipe makes one 9-inch teacake, which serves 8-10 people.
Nutritional information:
- Calories: 330
- Fat: 19g
- Saturated Fat: 11g
- Cholesterol: 70mg
- Sodium: 140mg
- Carbohydrates: 37g
- Fiber: 2g
- Sugar: 21g
- Protein: 4g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour for a healthier option.
- You can use dark chocolate chips instead of semisweet chocolate chips for a richer flavor.
- You can use Greek yogurt instead of sour cream for a tangier taste.
Variations:
- You can add chopped nuts, such as walnuts or pecans, to the batter for extra crunch.
- You can add dried fruit, such as cranberries or cherries, to the batter for a fruity twist.
- You can sprinkle cinnamon sugar on top of the cake before baking for a cinnamon flavor.
Tips and Tricks:
- Make sure the butter is softened at room temperature before beating it with the sugar.
- Do not overmix the batter, as this can result in a tough cake.
- Use a rubber spatula to fold in the chocolate chips gently.
- Let the cake cool completely before slicing it.
Storage Instructions:
- Store the teacake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
- To reheat the teacake, wrap it in foil and place it in a preheated oven at 350°F (175°C) for 10-15 minutes.
Presentation Ideas:
- Dust the top of the cake with powdered sugar for a simple and elegant look.
- Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream.
Garnishes:
- Fresh berries, such as strawberries or raspberries, make a colorful and tasty garnish.
- Chocolate shavings or curls add a touch of sophistication.
Pairings:
- Serve the teacake with a cup of hot tea or coffee for a classic teatime treat.
- A glass of cold milk or a scoop of vanilla ice cream make a delicious dessert pairing.
Suggested Side Dishes:
- Fresh fruit salad or a green salad make a refreshing side dish.
- A savory quiche or frittata make a satisfying brunch or lunch pairing.
Troubleshooting Advice:
- If the cake is too dry, try adding a tablespoon of milk to the batter.
- If the cake is too moist, try reducing the amount of sour cream or adding a tablespoon of flour to the batter.
Food Safety Advice:
- Make sure to wash your hands and all utensils before and after handling food.
- Use pasteurized eggs to reduce the risk of foodborne illness.
- Store the teacake in an airtight container to prevent contamination.
Food History:
- Teacakes originated in England in the 17th century as a simple, sweet cake to serve with tea.
Flavor Profiles:
- This teacake is sweet, buttery, and chocolatey, with a hint of tanginess from the sour cream.
Serving Suggestions:
- Slice the teacake into wedges and serve on a cake stand for an elegant presentation.
- Serve the teacake with a side of fresh fruit and a pot of hot tea for a classic teatime experience.
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