What You'll Need
Tools
8-inch cake pan
Parchment paper
Stand mixer with paddle and whisk attachments
Wire rack
Saucepan that will fit the bowl of your stand mixer
Food thermometer
Sour Cream Cake
1/2 cup (120g) avocado oil
1 cup (240g) sour cream
1 large egg
1/2 teaspoon salt
2 teaspoon baking powder
3/4 cup (150g) granulated sugar
1 cup (120 g) All Purpose Sonora Flour
1/2 cup (80g) Masienda X Hayden Tortilla Flour Blend
Strawberry Mezcal Buttercream
5 egg whites
1 1/2 cup (300g) granulated sugar
2 cups (452 g) unsalted butter, at room temperature
1/4 cup strawberry jam
3-4 tbsp mezcal
Pinch of salt
NOTE: This makes a generous amount of frosting!
Directions
Cake
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Preheat the oven to 325 F. Spray and line an 8-inch cake pan with parchment paper.
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In the bowl of a stand mixer fitted with the paddle attachment, beat the avocado oil, sour cream, egg and sugar until well combined. Add the flours, baking powder and salt and mix until combined.
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Pour the batter into the prepared pan and bake for 35-40 minutes, or until a skewer inserted in the middle comes out clean. Allow to cool in the pan for 10 minutes, before transferring to a wire rack to cool completely.
Buttercream
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Place a pot filled with water on the stove top and bring it to a boil. In the bowl of your stand mixer, combine the egg whites and sugar until well incorporated. Set the bowl over the saucepan, whisking constantly, until it reaches 160 F. Immediately remove then set the bowl onto a stand mixer fitted with the whisk attachment. Whisk on high speed until thick and glossy, 5 to 7 minutes.
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Slowly add the butter, a tablespoon at a time and continue beating until smooth, and silky, about 10 to 15 minutes. Switch to the paddle attachment (or stir in with a spatula). On low speed, add the strawberry jam, mezcal and salt until thoroughly combined.
Serves 8.
Recipe contributed by Coco et Sel.
