250g butter, softened 1 cup caster sugar 3 eggs, separated 1 cup sour cream Grated rind of 1 orange 1¾ cups plain flour 1 teaspoon baking powder 1 teaspoon bicarbonate of soda ¼ cup poppy seeds
SYRUP Grated rind of 2 oranges, extra Juice of 3 oranges Juice of 1 lemon ¾ cup sugar
1. Pre-heat oven on Conventional (Top and Bottom Heat) at 180°C with rack on shelf position 1. 2. Cream butter and sugar until light and creamy. 3. Add egg yolks, sour cream and orange rind. Beat well. 4. Sift together flour, baking powder and soda. Stir into the creamed mixture. 5. Beat egg whites until soft peaks form. Gently fold egg whites and poppy seeds into the cake mixture. 6. Spoon mixture into a well greased deep 21cm fluted ring tin. 7. Bake 45 minutes or until cooked when tested. 8. Cool in tin for 10 minutes. 9. Remove from tin. Pour hot syrup over the hot cake. 10. Serve warm or cold.
Syrup Place all ingredients into a saucepan, stir on a low setting until sugar has dissolved. Bring to the boil. Reduce heat and simmer for 4 minutes.
Note: Mixture can be baked in lightly greased ½ cup muffin pans. Bake on Fan Plus 160°C for 25 minutes. Makes approx 24.
Switch off automatic “rapid heat-up” when using flour recipes.