March 6, 2015
1 hr 2 mins
4 large egg whites
1 ½ cups sugar, divided
½ cup butter, 1 stick
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1 teaspoon pure Orange Oil
¼ cup lemon juice, freshly squeezed
¼ cup orange juice, freshly squeezed
2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon sea salt
Powdered sugar for garnish
Preheat oven to 350°F. Grease and flour a 12-cup Bundt pan.
Beat egg whites with an electric mixer until soft peaks form. Add 1/4 cup sugar and beat until stiff peaks form. Set aside.
In a different bowl, cream butter and remaining sugar until fluffy, about 3 minutes. Beat in eggs, one at a time, sour cream, vanilla and orange oil.
Stir together flour, baking powder, baking soda and salt in a medium bowl. Add to batter alternating with lemon and orange juices. Fold in whites. Pour into prepared pan.
Bake cake for 45 to 50 minutes, until a knife inserted in the center of the cake comes out clean. Cool 15 minutes. Remove from pan to wire rack. Cool completely. Sprinkle with powdered sugar.
HELPING HANDS: Kids can help squeeze the lemon and orange for juice.