Sour Tsunami Sour Cream Pound Cake
1 cup Magical Butter
3 cups Sugar
3 cups Cake Flour
¼ teaspoon Baking Soda
6 Fresh Eggs (separated)
1 cup Cultured Sour Cream
1 tablespoon Pure Vanilla Extract
1tablespoon Lemon Peel (fine rasped)
½ teaspoon Fresh Ginger(fine rasped)
View DecarBox Thermometer Combo Pack
3.5 grams Decarbed Herb (decarboxylated + ground fine)
Preheat oven to 350°.
Beat the egg whites to stiff peaks, put in a bowl and refrigerate.
Cream the butter and sugar in the mixer with the paddle, add the egg yolks, vanilla extract, sour cream, zest, and ginger.
In another mixing bowl, mix the flour, herb, and baking soda. Mix well.
Combine wet ingredients into dry ingredients, mix well without over mixing.
Fold in the whipped egg whites (do not over mix!).
Pour batter into pans prepped with non-stick spray.
Bake for 1 hour or until a toothpick inserted in the center comes out clean.
Let cool. Slice and enjoy!
Recipe provided by Chef Sebastian Carosi Instagram: @chef_sebastian_carosi