Ingredients
1
1/2 tsp. of baking powder
1/4
tsp. of cream of tartar
1
tbsp. of grated orange peel
1
tbsp. of powdered sugar
1
tsp. of vanilla extract
Directions
1.
Beat the egg yolks for 4-5 minutes or until thickened and light yellow.
2.
Gradually add the sugar, beating for 1-2 minutes or until the sugar is dissolved.
3.
Add the orange juice; beat for 2-3 minutes or until the mixture thickens slightly.
4.
Combine the flour and baking powder; gradually add to the yolk mixture and mix well.
5.
Beat the egg whites and cream of tartar until stiff peaks form.
6.
Fold into the egg yolk mixture until well blended. Pour into an ungreased 10 inch tube pan.
7.
Bake at 325 degrees for 50-55 minutes or until the cake springs back when lightly touched.
8.
Immediately invert the pan to cool.
9.
For the blueberry topping, combine the sugar, cornstarch and orange peel in a saucepan.
10.
Stir in the juice until smooth.
11.
Bring to a boil; cook and stir for 2 minutes or until thickened.
12.
Remove from the heat.
13.
Stir in the blueberries.
14.
Combine the sour cream, powdered sugar and vanilla. Remove the cooled cake from the pan; cut into slices. Serve with warm blueberry topping and sour cream topping.
Columbus Restaurants
