Prepare to be transported to the opulent palaces of Russian royalty with the legendary Korolevsky Cake - a dessert so divine, it truly deserves its regal name! This isn't just a cake; it's a culinary masterpiece that combines the delicate art of Russian baking with a heavenly texture that will make your taste buds feel like nobility. Whether you're a baking enthusiast or simply craving a show-stopping dessert, this recipe promises to turn your kitchen into a royal bakery with its light, airy crumb and rich, luxurious flavor.
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Cuisine: Russian
Serves: 12 servings
Ingredients
- 4 eggs
- 1 cup sugar
- 1 cup flour
- 1/2 cup butter
- 1 cup sour cream
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 cup nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or springform pan thoroughly.
- Separate egg whites from egg yolks into two different large mixing bowls. This will help create a light and airy cake texture.
- In the egg yolk bowl, add sugar and beat with an electric mixer until the mixture becomes pale yellow and creamy, about 3-4 minutes.
- Gradually add softened butter to the egg yolk mixture, continuing to beat until fully incorporated and smooth.
- Mix in sour cream and vanilla extract into the butter-egg yolk mixture until well combined.
- Sift together flour and baking powder in a separate bowl to ensure no lumps remain.
- Gently fold the flour mixture into the wet ingredients, being careful not to overmix. If using nuts, fold them in at this stage.
- In the other bowl, beat egg whites until stiff peaks form. This will help create a light cake texture.
- Carefully fold the beaten egg whites into the cake batter, using a gentle folding motion to maintain the air bubbles.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50-60 minutes. Check doneness by inserting a toothpick into the center - it should come out clean.
- Remove from oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, you can dust with powdered sugar or add a light glaze if desired. Slice and serve.
Tips
- Temperature Matters: Ensure all ingredients are at room temperature before starting. This helps create a smoother, more consistent batter.
- Egg White Technique: When beating egg whites, use a clean, dry bowl and make sure there's no trace of yolk - even a tiny bit of fat can prevent proper whipping.
- Folding is an Art: When incorporating egg whites, use a gentle folding motion with a spatula. Over-mixing can deflate the air bubbles that give the cake its signature lightness.
- Pan Preparation: Thoroughly grease and flour your pan to prevent sticking. For extra insurance, you can line the bottom with parchment paper.
- Oven Accuracy: Use an oven thermometer to ensure the correct temperature. Korolevsky Cake requires precise baking conditions.
- Cooling is Crucial: Allow the cake to cool completely before slicing to maintain its delicate structure.
- Optional Enhancements: While the classic recipe is perfect, you can personalize it with a light dusting of powdered sugar, a drizzle of chocolate glaze, or a sprinkle of toasted nuts for extra texture.
Nutrition Facts
Calories: 236kcal
Carbohydrates: 25g
Protein: 4g
Fat: 17g
Saturated Fat: 8g
Cholesterol: 95mg
