H*mmingbird Blueberry Cake

Ladyhawk

I would like to make the H*mmingbird blueberry cake tonight but have two questions which i feel a little daft in asking...

Firstly - it required sour cream.... would RTC fresh cream be ok or will I need to add a touch of vinegar?

Secondly - it is baked in the book using a ring tin... is there anything I need to take into account if I am to bake it in a loaf or round cake tin? Which would be better?

Thanks!

scottishminnie

I normally make my HB Bakery Blueberry cake in a loaf tin - is it the one in the Cake days book? It calls it a loaf but I don't see a picture.

I've used lightly whipped double cream when I've had no sour cream and it seems to be fine. I think it's more about moisture than anything else.

katieowl_2

I think I'd use double cream with a bit of lemon juice stirred in to sour it, rather than vinegar.

I have that particular book, never tried that cake though, but it does look lovely. All the Hummingbird cakes are very well behaved in my experience. Good Luck!

Kate

Ladyhawk

Thanks - it is from the H*mmingbird Bakery Cookbook - the one with a brown and pink cover with a selection of cupcakes on a cake stand....

angeltreats

Not wishing to start an argument or anything, but are we not taking the Mr T/A*di thing a bit too far? Nobody is saying anything derogatory against any of the stores, there's nothing about misprices etc etc. It means if someone else comes along and searches for "hummingbird" to ask a similar question they won't get any results.

Anyway I've done what Katieowl did and curdled a bit of double cream with lemon juice, and I've also used plain yoghurt. The cake has turned out lovely both times. You might need to bake it for a bit longer in a loaf or round tin, just bake it for as long as it says in the recipe and test to see if it needs a bit longer. I'd personally use a round tin but that's just because I prefer a wedge of cake to a slice off a loaf! I love this book, the chocolate muffins are to die for

samanthaneww2d

I would add a bit of lemon juice to the cream to make it sour rather than vinegar

katieowl_2

angeltreats wrote: »

Not wishing to start an argument or anything, but are we not taking the Mr T/A*di thing a bit too far? Nobody is saying anything derogatory against any of the stores, there's nothing about misprices etc etc. It means if someone else comes along and searches for "hummingbird" to ask a similar question they won't get any results.

Anyway I've done what Katieowl did and curdled a bit of double cream with lemon juice, and I've also used plain yoghurt. The cake has turned out lovely both times. You might need to bake it for a bit longer in a loaf or round tin, just bake it for as long as it says in the recipe and test to see if it needs a bit longer. I'd personally use a round tin but that's just because I prefer a wedge of cake to a slice off a loaf! I love this book, the chocolate muffins are to die for

I agree with you it's a fantastic book. I've been very pleased with everything I've made from it.

Kate

Ladyhawk

I didn't want to put the name in because I don't want my posts to come up in google searches. I agree it is a lovely book though. This particular recipe does make rather a lot of batter though!!!

Thanks for your advice Angeltreats though... I will just keep an eye on it and hopefully it wont be raw in the middle!