I love cakes that barely take anytime to whip up. Which is why I normally prefer one-pot cakes. But every now and then you come across a cake that's really worth the effort of separating eggs, and making a bit of an effort to sift the dry ingredients.
This is that cake.
A cake that has a beautiful crumb and yet is moist thanks to the juice glaze. Now if you don't have sour cream don't fret, use yogurt instead. But use the butter, that's what makes this cake soooo good.
Now, I've made a number of orange cakes before. There's the Greek Yogurt and Olive Oil Orange Cake with Dark Chocolate and Marmalade Ganache, an Orange Juice Cake with Orange Blossom Water and a Whole Orange and Sweet Potato cake that I made for Daring Bakers. But this cake, takes oranges to another level.
You can make these with tangerines, kumquats or good old oranges. Whatever citrus you choose, I say make it. It's completely worth the effort. Meanwhile this is also the cake that got me into the top 50 of the KitchenAid Probaker 2015, so you can imagine my delight.
The thing with such cakes is that they are packed with flavours which makes them so fabulous. They might not be so pretty to look at, but they always hit the spot. This cake is great for breakfast as well. And for tea, and for dessert. You can dress it up or down as much as you'd like it. But basically, you have to eat it :)
Orange and Sour Cream Cake with Orange Juice Glaze
Adapted from here
For the cake
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup sugar
100 grams butter at room temperature
2 eggs separated
1/2 cup sour cream at room temperature
zest of 1 orange
1/2 cup orange juice
For the orange juice glaze
1 cup powdered sugar
1/2 cup fresh orange juice (about 2 oranges)
¼ cup fresh lemon juice
¼ teaspoon vanilla extract
1. Preheat oven to 180 degree centigrade
2. Sift flour, baking powder, baking soda, and salt in a mixing bowl and set aside.
3. Separate the eggs. Beat egg whites on high speed until the peak forms, set aside.
4. In another bowl cream butter and sugar. Add egg yolks, sour cream and orange zest and beat until light and fluffy on medium speed.
5. Add the flour to the mixture along with the orange juice and mix until combined on low speed. Fold in the reserved egg whites to the mixture until just combined.
6. Pour the batter into a greased tin and bake for 45 minutes. Let the cake rest in the pan for 15 minutes.
7. To make glaze, mix all the ingredients in a sauce pan and bring to to gentle boil over medium heat. cook
the sauce for 3 to 4 minutes. Remove from the heat and let it cool for 10 minutes to thicken slightly. Pour the
sauce over the cake