Orange Sour Cream Cake Recipe

Name: Orange Sour Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. plain flour; 1 tsp. baking powder; 1 tsp. baking soda; 1/4 tsp. salt; 3 egg whites, room temperature; 1 c. margarine; 1 c. sugar; 3 egg yolks, room temperature; 1 Tbsp. grated orange peel; 1/2 c. chopped walnuts; 1 c. sour cream; 2/3 c. fresh orange juice; 1/2 c. sugar

Servings: persons

2 c. plain flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
3 egg whites, room temperature
1 c. margarine
1 c. sugar
3 egg yolks, room temperature
1 Tbsp. grated orange peel
1/2 c. chopped walnuts
1 c. sour cream
2/3 c. fresh orange juice
1/2 c. sugar

1
Heat oven to 325u00b0.
2
Grease and flour Bundt pan.
3
Mix flour, baking powder, baking soda and salt.
4
Beat egg whites until stiff. Beat margarine and sugar in another bowl until fluffy.
5
Beat in egg yolks one at a time.
6
Stir in orange peel and walnuts.
7
Add 1/3 of the dry ingredients and 1/2 of the sour cream and beat. Add 1/2 the dry ingredients and remaining sour cream and beat well.
8
Add remaining dry ingredients.
9
Fold in egg whites.
10
Bake one hour.

1333

kcal

Calories

Fat

196

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 c. plain flour, 1 tsp. baking powder, 1 tsp. baking soda, 1/4 tsp. salt, and more.

Yes, Orange Sour Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Orange Sour Cream Cake

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