I am sitting here with my banana cakes in the oven. I decided to play around with the recipe and today used sour cream. OMG!
Firstly, a normal banana sponge would have cooked through probably about ten minutes ago whereas this one is still gooey in the middle. Is it normal for sour cream to significantly increase cooking times?
Secondly, I have NEVER known a sponge to rise so much!!! It's really quite shocking, it's more than doubled in height. I know that sour cream acts as a raising agent but oh boy! Is that normal?