Yes, you can use sour curd (also known as yogurt or buttermilk) in cake recipes. Sour curd can serve as a great substitute for other acidic ingredients like buttermilk, sour cream, or vinegar. It helps in making the cake moist, tender, and adds a slight tangy flavor to the final product.
Using sour curd in cake batter provides the following benefits:
Moisture: Sour curd adds moisture to the cake, making it soft and tender.
Leavening Agent: The acidic properties of sour curd react with baking soda, creating carbon dioxide bubbles that help the cake rise and become light.
Flavor: The slight tangy taste of sour curd can enhance the overall flavor profile of the cake.
When using sour curd in a cake recipe, keep the following tips in mind:
Consistency: Ensure that the sour curd is smooth and consistent without any lumps. You can whisk it gently before adding it to the batter.
Measurement: Use the same amount of sour curd as indicated in the recipe for the recommended substitute. If the recipe calls for buttermilk, sour cream, or vinegar, you can generally replace it with an equal amount of sour curd.
Baking Soda: If the recipe calls for baking soda, it's because there's an acidic ingredient in the batter (like buttermilk or vinegar) to react with it. When using sour curd, you can usually omit or reduce the baking soda, depending on the amount of sour curd used.
Adjusting Taste: Keep in mind that sour curd can add a tangy taste to the cake. If you prefer a less tangy flavor, you can use regular plain yogurt instead of sour curd.
Using sour curd in cakes is a common practice, especially in certain types of cakes like red velvet cake or lemon cake. It's a versatile ingredient that can contribute to a delicious and moist cake with a subtle tangy twist.