Ingredients Jump to Instructions ↓

  1. 1 cup 198g / 7oz Butter - softened

  2. 1 tablespoon 15ml Orange rind - grated

  3. 2 cups 396g / 13oz Sugar

  4. 6 Eggs - separated

  5. 1 teaspoon 5ml Vanilla

  6. 2 cups 125g / 4.4oz Flour

  7. 1 cup 62g / 2 1/5oz Yellow cornmeal

  8. 1/2 teaspoon 2 1/2ml Baking soda

  9. 1/4 teaspoon 1 1/3ml Salt

  10. 1 cup 237ml Sour cream

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Beat butter and orange rind at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, one at a time, beating just until yellow disappears. Stir in vanilla. Combine flour, cornmeal, soda and salt; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Beat egg whites at high speed until stiff peaks form; fold into batter. Pour batter into a greased and floured 9- x 5- x 3-inch loaf pan. Bake at 325F for 2 hours or until wooden pick inserted in center comes out clean. (Cindy's note: This is too much batter for a 9- x 5- x 3-inch loaf pan. I put as much as I could in that size pan and then put the rest in a little 5-6" diameter individual serving casserole. I don't remember how long it took the loaf pan to bake but I think it was less than 2 hours.) Cool in pan on a wire rack 10 minutes; remove from pan and cool completely on wire rack.


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