Turn Leftover Sour Cream Into Cake! | Thai Tea Custard Layer Cake, No Gelatin

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

[@funfunfunfun7424]

try it love it and can’t wait to make more🎉🎉🎉

[@jahliahmohamedsariff2124]

Hi.. you really make gorgeous & beautiful cakes… ❤️❤️❤️
Im sure it will be super yummylicious..❤️❤️

[@thesugarhideout]

Thank you!

[@WL1006]

Beautiful

[@thesugarhideout]

Thank you!

[@clarabelledjapardy6401]

hii there! is it better to use plain yogurt or greek yogurt for the cake? thankyou!

[@thesugarhideout]

To be honest, I'm not sure. But either should work regardless!

[@clarabelledjapardy6401]

got it! thankyou so muchhh

[@DontEatMyPiexD]

This looks amazing! How long would you say it lasts in the fridge?

[@thesugarhideout]

Hello! The cake should last in the fridge up to 4 days, but best eaten within the first 2.

[@radmk]

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!

[@thesugarhideout]

Hi there! Apologies, I made a mistake with editing which I will note in the description. You can add the butter with the vanilla.

[@viviank.203]

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

[@thesugarhideout]

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!