Friday, October 07, 2005

Orange Sour Cream Bundt Cake

4 oranges, sectioned
1 cup fresh blueberries

1 cup butter, softened
1 1/4 cups granulated sugar
4 eggs, separated
1 tbsp finely grated orange rind
1 tsp vanilla
2 cups all-purpose flour
1 1/2 tsp each baking powder and baking soda
1/2 tsp salt
1 1/2 cups sour cream

1/2 cup granulated sugar
1/2 cup orange juice
1/3 cup orange-flavoured liqueur

Grease 10-cup (2.5 L) fancy or classic Bundt or tube pan; dust with flour. Set aside.

Cake: In large bowl, beat butter with 1 cup of the sugar until fluffy; beat in egg yolks, 1 at a time, beating well after each. Beat in orange rind and vanilla.

In separate bowl, whisk together the flour, baking powder, baking soda and salt; stir into butter mixture alternately with sour cream, making 3 additions of flour mixture and 2 of sour cream.

In separate bowl, beat egg whites until frothy; beat in remaining sugar, 1 tbsp at a time, until stiff peaks form. Fold into batter. Scrape into prepared pan; tap on counter and smooth top. Bake in centre of 325 F oven until cake tester inserted in centre comes out clean, about 1 hour. Let cool in pan on rack for 10 minutes. Remove from pan to rack.

Syrup: Meanwhile, in a small saucepan, bring sugar, orange juice and liqueur to boil over medium heat; reduce heat to low ans simmer until reduced to 3/4 cup, about 7 minutes. Let cool for 5 minutes. Brush half over warm cake. Let cool completely. (Make Ahead: Wrap in plastic wrap; store in airtight container for up to 24 hours or freeze for up to 1 month.)

Serve with remaining syrup, oranges and blueberries. Makes 16 servings.

Source: Canadian Living Holiday Baking, 2006

1 comment:

Anonymous said...

Orange is refreshing, but the steps are too difficult for entry level learner like me. Dont see the point for egg white step.
Over all, it is cake, not bad.