1/2 cup butter or margarine
1 3/4 cup flour
3 egg yolks
1 teaspoon baking powder
1 cup sugar
1 teaspoon baking soda
1 cup sour cream
3 egg whites
Grated orange rind
Beat egg white stiff in a small bowl and put in refrigerator. Cream butter and sugar
and add egg yolks, then sour cream and orange rind. Beat until light and fluffy.
Sift together flour, baking soda and baking powder. Stir into mixture, then fold in egg
whites. Turn all into a buttered and floured tube pan 10 inches or in a scalloped pan.
Bake at 325 degrees for approximately 1 hour. Test with sharp knife until dry. Put on rack
to cool 10 minutes. Then loosen carefully. Place rack on top and turn on to plate leaving
rack between cake and plate. Squeeze juice of two oranges and one lemon and put in a small
pot. Add 3/4 cup sugar and a dash of salt. Boil about three minutes. Scoop over the cake
while hot until it soaks in. You can freeze the cake covered with foil.