Orange Sour Cream Cake
Chez's Recipe
Cake (Part 1)
Ingredients
Method (Part 1)
Cake (Part 1)
Ingredients
- melted butter, to grease
- 160g butter
- 2/3 cup of caster sugar
- 3 eggs
- 2 teaspoons of vanilla essence
- 1 1/4 cups of self raising flour
- 1/4 cup of plain flour
- 2/3 cup of sour cream
- 1 tablespoon of orange rind, finely grated
- 1/3 cup of fresh orange juice.
Method (Part 1)
- Preheat oven to 180'c. Brush a deep, 20cm round cake pan with melted butter. Line the base with non-stick baking paper.
- Use an electric beater to beat the butter and sugar in a small bowl until pale and creamy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
- Transfer mixture into a large bowl. Use a large metal spoon to fold in the combined flours, sour cream, orange rind and orange juice, in alternating batches. Stir until just smooth.
- Spoon the mixture into the prepared pan and smooth the the surface.
- Bake for 55-55 minutes or until a skewer inserted into the center comes out clean.
- Set aside in pan to cool completely.
Candied Rind (Part 2)
Ingredients
Method (Part 2)
Ingredients
- 3 oranges, rind cut into long, thin strips.
- 1 cup of caster sugar
- 1/4 cup of water
Method (Part 2)
- To make the candied rind, place the orange rind in small saucepan of boiling water for 10 seconds. Drain. Repeat.
- Stir the sugar and water in a saucepan over a low heat until the sugar dissolves.
- Bring to the boil. Reduce heat to medium-low.
- Add the orange rind to the syrup. Simmer, without stirring, brushing down the side of the pan occasionally with a pastry brush dipped in water, for 5-10 minutes or until the rind is slightly transparent.
- Place a wire rack over a baking tray. Use tongs to transfer the ring to the rack to cool and harden.
_Orange Icing (Part 3)
Ingredients
Method (Part 3)
Ingredients
- 1 cup of pure icing sugar, sifted
- 20g butter, at room temperature
- 1 tablespoon of fresh orange juice
Method (Part 3)
- To make the orange icing, use a wooden spoon to beat the icing sugar, butter and orange juice in a heatproof bowl until smooth.
- Place bowl over a saucepan of simmering water. Stir until the icing is just warm. Set aside to cool slightly.
- Place the cake on a serving plate. Pour over the icing. Set aside until set. Decorate with the candied rind.