This is my second post on Tutti Frutti Cake, previous one can be viewed HERE. One of my reader was consistently requesting me to post a version that has less butter. So tried it last weekend and voila it came out really good !!! Considering the fact that it can satisfy 5 hungry tummies :-)I have used 3 eggs whites here and reduced the butter intake.
The cake was soft and nutty crunch in every bite.... was enough for my hubby to say "pack this for my trip" and off He went without turning back in case I change my mind and ask him to share !!. In this recipe sour cream is the fat which gives the cake moisture and softness.
2 cups All purpose flour + for dusting the cake pan
1 cup Granulated sugar
1/2 cup Tutti Frutti
4 tbsp unsalted Butter, room temperature
3 Eggs room temperature MINUS EGG YOLKS
1/2 cup Sour cream
1 tsp Baking powder
2 tsp Vanilla essence
2 drops of Yellow color (Optional)
Pinch of Salt
Before you start preparing for the cake batter, pre-heat Oven for 180 Degrees (generally it takes 15 minutes for the Oven to pre-heat). Grease the cake pan /loaf pan with cooking spar and dust with flour, tap to remove off excess flour. Keep aside. Sprinkle some flour over tutti frutti.
Sieve all the dry ingredients twice in a bowl and keep aside. Mix together butter and sugar, soon it will look like breadcrumbs. Beat one egg white at a time and add to the butter mixture. Do not leave the egg whites in between for any break as beaten egg whites tend to loose volume if not used immediately. Now add vanilla essence, color drops if using and mix well. Beat in sour cream mixture. Fold in tutti frutti.
Now add the dry ingredients to liquid batter and mix well with spatula until just combined. Transfer to the pan and tap it twice. Place it on middle rack and bake at 180 Degrees C for 35-40 minutes, check with a tooth pick if the cake is done from the center. Let it cool on wire rack and then invert the pan. Before serving dust with confectioners sugar.