submitted by: zarina@gopher.ccbr.umn.edu (Zarina Alloo, Minneapolis, MN)
Sift flour, baking powder and baking soda onto wax paper or a large bowl.
Preheat oven to 350 F. Beat egg whites in a small bowl with an electric
mixer until stiff but not dry. Set aside.
Beat butter, 1 cup of the sugar and egg yolks in a large bowl until light
and fluffy. Add flour mixture alternately with sour cream, starting and
ending with flour. Stir in orange rind and cup chopped walnuts (or pecans).
Fold in the beaten egg whites. Spoon batter into a greased 9-inch tube pan.
Bake in preheated oven (350 F) for 50 minutes or until a wooden pick
inserted in top comes out clean.
Combine orange juice and remaining 1/4 cup sugar in a small saucepan. Heat,
stirring constantly, over low heat just until sugar is dissolved. Remove
from heat and stir in the orange essence. Spoon mixture over hot cake.
Sprinkle with 2 table-spoons nuts. Cool cake in pan on wire rack for 15
minutes; loosen around the edge of the pan with a knife and turn out onto
wire rack. Cool completely.
Notes: Use a rectangular 9"x13" pan instead of a tube pan, if you wish.
Reduce baking time by 10 minutes and check for doneness. If you don't want
a very "soggy" cake, use a little less orange juice than called for.
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
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RECIPE ARCHIVE - 8 APRIL 1996
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